Makes 1 loaf, 1 hour prep, 1¼ to 1½ hours baking

With a zingy splash of lemon and a dash of honey, this succulent fruity Tea Loaf is guaranteed to be a perfect sweet treat accompaniment to a nice cup of tea!


  • 225g Brown sugar
  • 300ml Black Tea
  • 300g Dried Raisins, Currants and Glace Cherries
  • 100g Crushed Almonds
  • Zest and Juice of 1 Lemon
  • 1 Large Egg, beaten
  • 100g Butter and extra for lining the tin.
  • 1 tbsp Honey
  • 300ml Milk
  • 450g Self-Raising flour
  • 2 tsp Mixed spice (such as cinnamon and ginger)


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. In a large mixing bowl pour the hot Black Tea over the Brown Sugar, Mixed Spice and Dried Raisins, Currants and Glace Cherries.
  3. Squeeze and grate the zest of the Lemon and add the juice and fine peel to the bowl  and leave to soak for an hour.
  4. In a separate bowl mix the Egg, Butter and Milk, gradually sieving the Flour into the mix. Beat together until the mixture is smooth.
  5. Crush the Almonds and after draining the tea add these to the tea-soaked sugar and fruit with the Honey.
  6. Combine this to the cake mix and stir well.
  7. Pour the well-combined mixture into a loaf tin lined with butter and baking parchment.
  8. Bake for 1 ¼ or ½ hours, as needed.
  9. Once the Teas Loaf is golden brown and fully done remove from the oven.
  10. Allow to cool for 10 minutes in the tin, then turn out onto a wire cooling rack.
  11. Serve plain or buttered, with a nice cup of tea!

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