Having descended from a long line of fruit cake
s lovers, it’d be a disgraceful of me not to have my own tried and tested recipe. And, being a Yorkshire lass, what better way to enjoy it than my own Yorkshire Tea Fruit Loaf?
This tea loaf is really easy to make. It’s basically a boiled fruitcake recipe, so no overnight soaking, or tiresome mixing required. You’ll end up with a deliciously moist, fruit packed, tea loaf that would work as an iced fruit cake too. Just swap the loaf tin, for a cake tin!
Yorkshire Tea Fruit Loaf
- 250g dried mixed fruit – choose whatever you like, I use a luxury mix with cranberries, sultanas, pineapple and apricots.
- 100g glacé cherries – halved
- 100g soft dark brown sugar
- 100g butter
- Zest of one orange
- 250ml strong black tea – I use Yorkshire Tea, naturally!
- 1 medium egg – beaten
- 220g self raising flour
- Line a 2lb loaf tin with grease proof paper, or a loaf tin liner.
- In a large pan combine the dried fruit, cherries, butter, sugar, zest, and tea. Simmer over a medium/low heat for 30 minutes, stirring occasionally.
- Allow the mixture to cool completely in the pan. Whilst the mixture is cooling, heat the oven to 150°C.
- Once cooled, add the beaten egg, and the flour, and stir until well combined.
- Pour the batter into the lined loaf tin and bake in the preheated oven for approximately 1 hour 20 mins, or until a skewer inserted into the centre comes out clean.
- Leave to cool for a few minutes in the tin, then turn out onto a wire rack to cool completely.
- Enjoy with a nice cup of tea!