Earl Grey fruit loaf
7
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr 10 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Raisins
125 g
Sultanas
125 g
Candied Mixed Peel
50 g
Glacé Cherries
50 g
Demerara Sugar
30 g
Tea, All Types
2 bag(s)
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
Orange
1 zest(s) of 1
Instructions
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.
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