Tea loaf

Name: Tea loaf
Yield: For 6-10 people
Ingredients: ½ tsp mixed spice; 120 g (4¼ oz) soft brown sugar; 260 g (9¼ oz) plain (all-purpose) flour; 110 g (3¾ oz) raw (demerara) sugar; 250 ml (9 fl oz) hot strong English tea; 80 g (2¾ oz) raisins; 175 g (6 oz) currants; 50 g (1¾ oz) candied citrus peel; flour, for dusting; 1 egg; 15 g (½ oz) baking powder; butter, for greasing

Preparation info

For
6-10
people

Difficulty
Easy

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

This Tea loaf is a Bara brith without yeast – a more modern version of the Welsh cake. The result is a wonderfully moist cake that stays good for days and only gets better with time. It is heavenly when spread with some good butter. This cake is a favourite with my family and friends.

Ingredients

175 g (6 oz) currants
80 g (2¾

Cake
Vegetarian

Method

For a loaf tin (900 g/2 lb)

Put the currants and raisins in a large bowl. Pour in the hot tea and leave to soak overnight.

Preheat your oven to 150°C (300°F) and prepare the loaf tin.

Add the flour, sugars, mixed spice, candi