I’m calling this an Earl Grey Fruit Loaf because it’s got Earl Grey and fruit in it, and its loaf shaped. There’s also no butter or fat, so it doesn’t seem to be a cake as such. You could call it a tea cake though I suppose.
Whatever you call it, it’s good. I love Earl Grey. It’s such a delicate and refreshing flavour. It’s my special afternoon treat. Although I must confess to putting milk in it (I know, shocking!!). I’ve wanted to use it in a cake for a while and always assumed I’d go for an Earl Grey and Lemon, or perhaps even Earl Grey and Chocolate. I’d even researched lots of recipes.
But then I had a weird urge for a fruit loaf; I’m a bit funny with fruitcake. I’ll have a slice of Christmas cake, but probably only one. We also had a traditional wedding cake which I loved. But it’s not something I get excited about. I have to fancy it.
Earl Grey Fruit Loaf though I thought would be more of a “spread with butter” type. The sort of fruit loaf that you can eat for breakfast with a cup of coffee. So, I had a go.
It’s gorgeous, the sweetness of the fruit works so well with the subtle Earl Grey flavour. I think it’s perfect on its own or with butter. It’s not too sweet, and it feels substantial enough to eat as part of a meal, or as an afternoon treat.
I used cherries, mixed peel and raisins, but you could switch to any dried fruit you like really. Chopped up figs or even dried apricots would work well. I intend to experiment and try different things in the future.
My Earl Grey Loaf Recipe
- 150 ml Earl Grey Tea – Made with 1 teabag
- 200 g Raisins
- 75 g Glace Cherries – Chopped
- 75 g Mixed peel
- 150 g Dark brown sugar
- 2 Eggs
- 250 g Self Raising Flour
- 2 tsp Mixed Spice
Brew the tea for a few minutes before removing the teabag.
Pour over the fruit and leave to soak for 30 minutes.
Preheat the oven to 170 degrees and grease a loaf tin.
Beat the eggs and sugar together until smooth.
Sift in the flour and mixed spice and fold until combined.
Add the fruit and tea and stir until even.
Pour into the loaf tin.
Bake in the oven for 1 hour until the centre is cooked.
Leave in the tin for a few minutes before tipping out to cool on a wire rack.
I use a silicon loaf tin that’s 10” x 4” x 4”
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