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All the spices tea loaf recipe

All the spices tea loaf recipe

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  • Recipes
  • Dish type
  • Cake
  • Loaf cake

I was reading a blog post written by Katie Lyon over on her superb website in which she talks about not sticking with the conventional. Heaven.

Gloucestershire, England, UK

3 people made this

IngredientsMakes: 1 loaf cake

  • 280g sultanas
  • 300ml hot strong tea
  • 340g self raising flour
  • 25g chopped walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 60g jaggery
  • 1 large egg, beaten

MethodPrep:20min ›Cook:1hr ›Extra time:3hr soaking › Ready in:4hr20min

  1. Pre-heat your oven to 180 C / Gas 4. Lightly grease a loaf tin.
  2. Cover the sultanas with the hot tea. Leave to steep for at least 1 hour, preferably 2 to 3 hours.
  3. In a large bowl sift in the flour. Add all the spices, grate in the jaggery and add the walnuts. Give all this a good stir so that it’s well combined.
  4. Add the tea/sultana mix into the flour mixture and, using a spatula, fold it all in being careful not to over stir. Finally, add in the egg and fold that in so that it’s fully incorporated.
  5. Pour the mixture into the loaf tin and spread evenly using your spatula. Pop it into until a skewer comes out clean when poked into the middle when done, about 1 hour.
  6. Remove from the oven, let it stand for 10 minutes and then remove from the tin and let it cool on a wire rack.


Store in an air tight container for 3 to 4 days. I bet it won’t hang around that long though!

See it on my blog

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Spiced Cantaloupe Tea Loaf

This post may contain affiliate links. Please read my disclosure policy.

Spiced Cantaloupe Tea Loaf – This unique recipe uses sweet, juicy ripe cantaloupe, a touch of cinnamon and ginger, all baked into a warm loaf. Perfect alongside a piping hot cup of coffee or tea. Serve with a pat of butter, and never go back to your regular loaf recipes!

You might think this is a weird combination. Cantaloupe in a tea loaf? But why not! As I was making this and grating the cantaloupe, I thought maybe I should strain it. But then I thought, no! We would want all that moisture baked in my bread. It was a great idea, the loaf turned out absolutely perfect!

I had so much fun in the making of this tea loaf, drinking Sangria, cooking and baking. I know cooking can be a source of stress for some, but easy recipes like this quick bread are a perfect way to just enjoy yourself! Dump, mix, bake, and enjoy your beautiful creation.

Chai D’affogato

An impressive dessert in just three ingredients? Yes, it’s possible with this elegant affogato that combines the bitter notes of coffee with the warm spices of chai poured over rich vanilla ice cream.

  • 2 Nerada Organics Chai tea bags
  • 1 cup freshly brewed espresso, cooled
  • 1 tub vanilla ice cream
  1. Infuse teabags in ½ cup boiling water for 5 mins, then remove teabags and chill.
  2. Combine the coffee and chai and chill until ready to serve.
  3. To serve, scoop the ice cream into small glasses or bowls and pour over the chai mixture. Serve immediately.

* This recipe was originally posted in March 2014. The page was updated in August 2019.

It might be old-fashioned, but tea loaf rocks! It’s perfect for serving for ‘elevenses’ or as a mid-afternoon ‘pick me up’ with a lovely cup of tea. It also makes a tasty after-school or travel snack. This is one of my all-time favourite treats for road trips!

I have my mum’s friend to thank for the recipe. I arrived at my mum’s house one day to discover this incredible smell wafting out of the kitchen. It turned out to be this tea loaf!

Back home, I couldn’t wait to have a try at making my own. The original recipe contained egg but I omitted the egg, tweaked the wet/dry ratio a little and it turned out absolutely fine. My family can’t actually tell the difference!

As cakes go, this tea loaf is pretty healthy. It’s filled with nutrient-rich dried fruits, whole grain flour, and it’s fat free!

It’s incredibly easy to make too. You simply soak the dried fruit in a cup of tea for a few hours, then mix all the ingredients together and bake.

Tea Loaf Recipe

Tea loaf recipe that is moist, homemade and very easy make! This may be something that granny used to rustle up, but I think there is nothing nicer to have with your cup of tea with in the afternoon, than a slice of fruit tea loaf.

If you are vegan, then you could make a tweak to the egg that is added to the recipe. I know some who say they used mashed banana. If you make it by this method, please leave us a comment to tell us how you got on!

There can be variations by using earl grey tea, and swapping some of the mixed fruit for apple, sticky ginger and other citrus. I like how it is spiced to give it flavour which makes this moist fruit loaf a winner. Although this is the English version the Welsh version called Bara Brith is similar. I have noticed that Bara Brith (speckled bread) recipes can often be the same. Occasionally though, some have yeast and butter as addition

(19 votes, average: 3.26 out of 5)

  • Author:Emily Roberts
  • Prep Time: 2 Hours 5 Minutes
  • Cook Time: 1 Hour 30 Minutes
  • Total Time: 3 Hours 35 Minutes
  • Yield: 12 1 x
  • Category: Cakes
  • Method: Baking
  • Cuisine: English


300 ml of boiling water with 3 strong tea bags in. Leave the tea to brew for ten minutes, then remove the tea bags.
460g Mixed fruit
140g Light brown sugar
250g Self raising flour
1 Egg beaten (Vegans could use an substitute)
1/2 tsp Mixed spice


Pre-heat your oven to 150 degrees centigrade.

Prepare a 1kg loaf tin with baking parchment. Once you have removed the tea bags from the tea, make sure the fluid level is at 300ml again. You can use a little extra boiled water.

Then add the mixed spice to the tea and stir. Mix the tea with the fruit and leave for around 2 hours. The fruit then plumps up, and takes on the wonderful mixed spice. Do not skip this step or your cake will be drier.

In a bowl place the flour, sugar, egg and fruit mixture then stir well. Spoon into your tin and bake for around an hour and a half. If you feel it is cooking too much on top, just pop some foil over.

Check that the centre of the loaf is cooked by placing a sharp knife into the middle. If it comes out clean it is cooked, if any mix if left on the knife, then place back into the oven and cook for a few more minutes at a time.

It can take a while to cook so be patient and just keep checking. Allow the loaf to cool before turning out onto a wire rack. When fully cool you can put it into an airtight tin or container.

Drizzle runny icing over the top and serve how you wish. For ideas and options please see the narrative above.


Optional: You can drizzle some runny icing over the top.


  • Serving Size: 1/12th
  • Calories: 248
  • Sugar: 34.1g
  • Sodium: 36.1mg
  • Fat: 0.8g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 3.9g
  • Cholesterol: 15.5mg

Keywords: afternoon tea, baking, low calorie, low calorie treats, recipes, baking, tea loaf, yorkshire tea loaf recipe, bara brith, boiled fruit loaf cake, boiled fruit loaf, boiled tea loaf,

1. Combine all the fruits in a bowl and pour over the hot tea. Cover and leave in a cool place overnight to allow the fruits to plump up and absorb the tea.

2. Preheat the oven to 190C (180C fan-forced), and line a 1-litre loaf tin with baking paper.

3. Sift the flour, ras-el-hanout and salt together in a large bowl, then add the brown sugar. Add the fruit mixture (including the liquid) and the egg, stirring until combined. The batter should be a dropping consistency – if it is too thick, add a little milk.

4. Scrape the cake mix into the prepared loaf tin and place in the oven for 50-55 minutes, until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 10 minutes before inverting onto a cake rack to cool.

5. Slice and spread thickly with butter to serve. The cake will keep for up to three days, after which the slices may be toasted.

How To Make Bara Brith

Bara brith is very simple to make it just takes some pre-planning as you need to let the dried fruits soak in tea overnight. This not only plumps up the dried fruits, it also adds a key traditional flavor to the bread.

Some recipes do not include any butter/fat while some do. I like to use a little butter because it both contributes flavor and improves the texture.

Bara brith is something that gets better over time as the flavors develop and penetrate the bread. Wait until at least the next day before serving.

Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.

Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread. Add the remaining liquid along with the fruits in with the flour mixture.

In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add all remaining ingredients.

Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you’ve mixed it add either a little melted butter or a little bit of egg yolk.)

Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top.

Bake in a preheated oven at 325 degrees F for 70-85 minutes or until a toothpick inserted into the center comes out clean.

Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.

To serve cut into slices and spread with butter. Traditionally enjoyed with a cup of tea. Enjoy!

What is Tea Cake?

Tea Cake is an easy and delicious cake that pairs wonderfully with a cup of tea or coffee for a mid morning or afternoon snack. While it may look like a bread loaf, it's decidedly more cake-like in nature, similar in consistency to a muffin.

One of the reasons I love this basic recipe so much - besides the fact that it's absolutely delicious - is that it a great starting point to add in other flavors. I like to top it with a lemon drizzle, add dried fruit and even spices. Basically, whatever comes to mind!

And because it's such a quick and simple recipe, it's one that my kids love to bake. We bake together as a family a lot. I want my boys to know their way around the kitchen when they are older so they always help me when they can.

Recently, my 2 year old has taken a real shining to baking in particular and since this recipe is so quick to make and requires few ingredients, it's a perfect one for him to feel like he's baking by himself. Usually, I pre-measure the ingredients and then let him "measure" them himself and add them to the bowls.

When we are done baking, he helps me clean the kitchen too. but not before he makes even more of a mess! Luckily, even if he doesn't do such a great job of cleaning up his messes (he is only 2 and a half after all!) my Weiman cleaning products never fail me.

Sticky finger prints all over the dishwasher don't stand a chance with my favorite Weiman Stainless Steel Wipes. They are so incredibly easy to use - just wipe on in the direction of the grain and buff with the Microfiber Cloth. I use them several times a week on my other stainless appliances too, in particular my fridge that always has toddler fingerprints all over it!

I particularly like the wipes but my husband is partial to the spray bottle. They both work equally well!

Spilled milk and egg all over the stovetop are no match for the Weiman Glass Cooktop Heavy Duty Cleaner & Polish, which I use most nights after making dinner, too. For extra tough, burnt on food, the Cooktop Cleaning Kit comes with a scraper to help remove those stubborn messes.

And when the baking overflows all over inside of the oven (which is what happens when you overfill the loaf tin for this recipe. oops!!), Weiman's Oven & Grill Cleaner fixes burnt on messes in a jiffy.

Just spray it on, let it sit for anywhere from 2 - 10 minutes (depending on the mess), then wipe it off! It doesn't stick like other oven cleaners do and makes easy work of nasty oven grime. Easy peasy!

Ready to see us making memories? Watch the video below to see my cute little 2 year old baking sweet bread with me and just how we get the kitchen clean afterwards with the help of my Weiman products.

We've been using Weiman products for several years now and really love how well they work. Their products are available at all major retailers but you can also find them online at Amazon.

You can learn more about each of the products via the links below:

Ready for the tea cake recipe? Remember, it only takes 5 minutes hands-on time to make. And if you've made it and enjoyed it, I'd appreciate if you could leave a rating below!

Bara Brith Tea Loaf Recipe

TRADITIONAL BRITISH RECIPE: Bara brith, sometimes known as 'speckled bread' ( the literal meaning of the original Welsh-language name ), is a loaf cake enriched with dried fruit or made with self-raising flour.

There is a twinst in the traditional Bara Brith recipe here down below, there is no yeast.

The Bara Brith traditional british recipe clearly states that it is traditionally flavoured with tea, dried fruits and mixed spices, and is served sliced and buttered at tea time.

This is the favourite cake of Tax-Sucker Charles, Prince of Wales.

The bread is made by mixing flour (either white or self raising), yeast (if not using self raising flour), butter, mixed dried fruit (such as raisins, currants and sultanas), mixed spices and an egg.

Some recipes favour soaking the dried fruit in tea overnight before the baking.

This mixture is then proven to allow fermentation to take place. After an initial period, the air is knocked out of the mixture and it is allowed to prove once more. This period of preparation can take up to two hours, including the resting time for the bread mixture. It is then baked in an oven.

Bara brith is traditionally served at tea time, alongside tea. It is normally sliced with butter spread on one side.

In Argentina, bara brith is also known as torta negra ("black cake"). One of the most traditional foods coming out of the Chubut valleys, it was brought by the Welsh settlers who started arriving in the country in 1865.

Other variations exist within Wales. Lyne-Pirkis' version of the bara brith on The Great British Bake Off substituted a tea oil to replace the overnight soaking process for the fruit.

In E. Smith Twiddy's The Little Welsh Cookbook, a cup of cold tea is included in the mixture, and marmalade is used as a glaze.

Celebrity chef Bryn Williams uses lard in his recipe, and a combination of raisins and candied peel as the mixed fruit.

The flavours of a bara brith have also been made into other types of food. Pemberton's Victorian Chocolates in Llanboidy, Carmarthenshire, developed a bara brith inspired chocolate in 2009, using a tea flavoured cream filled chocolate complemented with dried fruit and possessing a cake-like texture.

When Charles, Prince of Wales visited Ammanford, Carmarthenshire, in 2011, he tried bara brith ice-cream. It had been created by a local ice-cream parlour who knew of the Prince's fondness for the bread.

Fat Free Yorkshire Tea Loaf

An easy recipe and unlike conventional bread recipes it contains no yeast or fuss. Moist and fruity whilst remaining surprising light.

If you prepare ahead it’s a lovely addition to an afternoon cup of Yorkshire tea, or if like me you enjoy a tasty and aromatic coffee, a slice of Yorkshire Tea Loaf goes perfectly well with your cup of Joe!

I like to use this loaf as a picnic food, a breakfast slice on the go or packed as a hiking snack. Tasty, fat free and if you choose can also be sugar free, a handy recipe to remember for any occasion and any time of year.

When I bake this recipe I often omit the sugar as the sweetness of the mixed fruit for me is enough but if you prefer a sweeter treat follow the original recipe.


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