Photo of Earl Grey fruit loaf by WW

Earl Grey fruit loaf

Points® value
Total Time
1 hr 30 min
20 min
1 hr 10 min
A delicious traditional-style fruity loaf cake flavoured with Earl Grey tea and cinnamon. Slice it up for a family picnic or serve it when friends visit for afternoon tea.



125 g


125 g

Candied Mixed Peel

50 g, chopped

Glacé Cherries

50 g, roughly chopped

Demerara Sugar

30 g

Tea, All Types

2 bag(s), Earl Grey made with 150ml boiling water

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

2 large, raw

White Self Raising Flour

225 g

Ground Cinnamon

1 teaspoon(s), level


1 zest(s) of 1, grated


  1. Put the raisins, sultanas, candied peel and glacé cherries in a large mixing bowl. Reserve 1 teaspoon of the sugar, then stir the rest into the tea until dissolved and pour over the fruit. Stir to combine, cover with a cloth and leave to soak for 2-3 hours, or preferably overnight in the fridge.
  2. Preheat the oven to 170°C, fan 150°C, gas mark 3. Mist a 900g nonstick loaf tin with cooking spray and line the base and sides with baking paper. In a small bowl, whisk the eggs and add to the soaked fruit. Sift in the flour and cinnamon, add the orange zest and 50ml water and stir to combine.
  3. Pour the mixture into the lined loaf tin and smooth the surface, then sprinkle over the reserved Demerara sugar. Bake in the centre of the oven for 1 hour 10 minutes or until the top of the cake feels springy and a skewer inserted into the centre of the cake comes out clean.
  4. Remove from the oven and turn out onto a wire rack. Leave to cool, then cut into 12 slices.


Try toasting a slice of the loaf and serving with 1 teaspoon of low-fat spread. The cake can be stored in an airtight container at room temperature for 2-3 days.