Easiest Tea Bread Recipe Ever
A community recipe by suziewong1Not tested or verified by Nigella.com
Print me
Grease a 1.5lb (675g) loaf tin Preheat oven to 180c or gas 4 Place the fruit in a small bowl, pour the cold tea over the top Soak overnight if possible, or until the fruit swells In a bowl combine the flour, sugar, egg and marmalade Then, pour in the fruit and any tea left in the bowl. Stir thoroughly Put into loaf tin and bake in the oven for 1 hour Allow to cool slightly before removing from the tin
Introduction
Delicious served either on it's own, or spread with butter as a really yummy treat. I served this to all the mum's who came to my sons birthday party with their tea and coffee. The children went home with party bags and the Mum's all left with the recipe for this tea bread. So simple too. Also a huge hit with children and a good way of getting them to eat some fruit. Low fat too.
Ingredients
Serves: 6/8
- 1 cup cold black tea
- 8 ounces mixed dried fruit
- 8 ounces self-rising flour
- 4 ounces superfine sugar
- 1 large beaten egg
- 2 tablespoons orange marmalade
Method
Easiest Tea Bread Recipe Ever is a community recipe submitted by suziewong1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 24 Others have said
-
Posted by Marymary9595 on 9th February 2021
-
Posted by Hysloph on 12th September 2020
-
Posted by Almostabaker on 6th August 2016
-
Posted by Burton2403 on 20th October 2015
-
Posted by Debbyp on 19th August 2015
-
Posted by Jane_Wat on 22nd July 2015
-
Posted by Hysloph on 28th February 2015
-
Posted by Anniehoward on 8th February 2015
-
Posted by Horchataeyes on 3rd January 2015
-
Posted by MrsAmanda on 30th October 2014
-
Posted by annamckay on 24th October 2014
-
Posted by Ina Garten Davita on 12th September 2014
Show more commentsWow this is such a lovely easy tea loaf. I make one for my mum in law and one us. It’s delicious slathered in butter with my afternoon cuppa. Keeps for ages too and tastes better the longer it sits. Yummy
Made this again after many years and it never fails to please . It is so so simple and lovely with an afternoon cuppa . A winner indeed
Wow! My children can't get enough this...I've had to make a few extra an freeze them ! It's fab that there are so few ingredients and it's things you always have in the cupboard too so no having to go out and buy special things just to make it! It actually tastes nicer after a few days and it keeps really really well. Kids like it with butter on it as a snack or they like it warmed a bit with some custard for pudd. Yum!
Delicious, delicious, delicious! So easy to make, and absolutely "fail-safe".....I bake this tea loaf every week, and it's always a success. Even the most novice of home bakers should try this recipe...so little effort, for such great results. An incredibly moist and yummy tea-loaf.
Could someone please clarify how much tea to use. Is this an american cup measurement?
I've got a 1 lb loaf tin or a 2lb loaf tin, which should I use?? Don't want to buy a 1.5 loaf tin for it!!
Best tea loaf ever!
I love this recipe and make it every week. I always make two and give one to my grandchilren of five and two who absolutely adore it. We all like cherries so I include some in with the fruit. It keeps really well too.
This cake is super easy to make and tastes amazing, everyone i fed it to loved it. :D
Fab recipe, I'm making it at least twice a week. Even my cake-hating husband thinks it delicious. Love that I can leave the fruit soaking overnight, mix the ingredients in a minute and have a cake made before I leave the house in the morning. Tried it once with gf flour and it was a pile of crumbs, need to work on that one.
A great recipe, thank you for sharing. Baked it yesterday and we're already fighting over the last slice! My dad is a coeliac so I made it with gf flour and soft brown sugar for extra moisture. Also added 1/2 tea ground ginger and mixed spice. I used 4oz mixed fruit and topped up the rest with a mixture of dates, prunes and glace cherries. It's a really lovely, moist cake and works so well with gluten free flour- not dry at all. Will be baked a lot in the future, I can tell. xx
This recipe is company-worthy! I omitted the sugar, doubled the orange marmalade, the candied ginger was a perfect addition to the dried fruit. 40 minutes at 350 Fahrenheit and it was cooked just right.