Cup Of Tea Fruit Loaf Recipe

(3171 ratings)

(Image credit: Laura Edwards)
Preparation Time15 mins plus overnight soaking
Cooking Time1 hours 10 mins
Total Time1 hours 25 mins plus overnight soaking
Nutrition Per PortionRDA
Calories255 Kcal13%
Fat1 g1%
Saturated Fat0.2 g1%

This cake is the perfect accompaniment to a cup of English Breakfast, Earl Grey or smokey Lapsang Souchong. With sultanas, currants and warming spices, our fruit loaf is the ultimate comfort food for a cold winter's day.


  • 250g (9oz) sultanas
  • 250g (9oz) currants
  • 250g (9oz) caster sugar
  • 375ml (13fl oz) cold tea
  • 1 free-range egg
  • 500g (1lb 2oz) self-raising flour
  • 1tsp mixed spice
  • 1tsp grated nutmeg

you will need

  • 900g (2lb) loaf tin, lined with baking parchment


  1. Place the sultanas, currants and caster sugar in a large bowl and pour over the cold tea. Stir well and leave, covered, overnight for the fruit to plump up.
  2. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Add the egg to the bowl of soaked fruit and beat in. Sift over the flour, mixed spice and nutmeg, and stir until the mixture is well blended. Spoon into the prepared tin and bake in the oven for 1 hour to 1 hour 10 minutes, until firm to the touch and a skewer inserted into the centre comes out clean. Remove the cake from the tin and allow to cool completely before serving. We love this cake toasted for breakfast.