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Fairtrade Tea Loaf

Name: Fairtrade Tea Loaf
Total time: 2 h 30 min
Yield: 6
Cuisine: British
Ingredients: 75g raisins; 75g sultanas; 75g currants; 300ml or 1/2 pint tepid Fairtrade tea; 250g or 9oz self-raising flour; 200g or 7oz soft light brown sugar; 1 free-range egg, beaten; 1 tsp ground cinnamon; 1 tsp freshly grated nutmeg; butter, for greasing; To serve:; unsalted butter (as above) AND; apricot jam

A yummy ethical afternoon cake to go with your Fairtrade cuppa

Posted by: pip phillips
On: 19/02/2011

Cuisine

British

Time

> 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
75g raisins		More products
75g sultanas		More products
75g currants		More products
300ml or 1/2 pint tepid Fairtrade tea		More products
250g or 9oz self-raising flour		More products
200g or 7oz soft light brown sugar		More products
1 free-range egg, beaten	Awaiting stock	More products
1 tsp ground cinnamon		More products
1 tsp freshly grated nutmeg		More products
butter, for greasing	Available only in our Edinburgh shops	More products
To serve:
unsalted butter (as above) AND
apricot jam	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Grease a 22cm x 10cm/9in x 5in loaf tin.
Place the dried fruit and tea into a large bowl. Cover the bowl with a clean cloth and leave to soak overnight.
The next day, preheat the oven to 175C/325F/Gas 3.
Add the flour, sugar, beaten egg and spices to the soaked fruit and mix well. Spoon the mixture into the tin.
Transfer to the oven and bake for one and a quarter hours, or until a skewer inserted into the cake comes out clean.
Serve slices of the tea loaf spread with unsalted butter and jam.