Tea loaf

DSCF9722A tea loaf really is a classic little cake that tastes great and keeps for ages. Unsure of its origin but it was certainly a staple of the Scottish table in the 1970s.

Wot u need
2 teabags
300mls boiling water
100gs castor sugar
250g mixed fruit
225g self raising flour
2 medium eggs, beaten
Juice and zest of one lemon
Spray oil

Wot u do
In a bowl, add the teabags and hot water, stir and leave for five minutes. Remove the teabags and add the sugar stirring till it dissolves.  Add the mixed fruit and set aside to cool for 2-4 hours or overnight in fridge. Once cool, add the eggs, lemon and zest and sift in flour. Mix thoroughly.

First spray, then line, a 1kg (2lb) loaf tin with greaseproof paper. Add the cake mix and cook in a pre-heated 180 degree c oven for 45 mins.

Serves: 12 slice

Top tip: Don’t place in oven or indeed tin until oven is hot – otherwise fruit will fall to bottom.

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