Tea-Infused Fruit Loaf Recipe for Afternoon Tea

This delicious Fruit Loaf is infused with strong tea and filled with mixed dried fruit. It’s an incredibly easy tea bread made in one bowl — perfect with a cup of tea.

You may also enjoy my All-Bran Loaf.

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A Traditional Tea Cake

This simple loaf goes by many names — Fruit Cake, Fruit Bread or Tea Loaf. I discovered this comforting tea bread in England as a teenager and have loved it ever since. It’s moist, fruity and lovely with a hot tea or as a breakfast slice, toasted with butter.

What’s in a Fruit Loaf?

The base of this traditional English recipe is a generous mix of dried fruit that’s soaked in hot, strongly brewed tea. Yorkshire Tea is a classic choice, but Afternoon Tea, Earl Grey or chai all work well and give the loaf subtle flavour differences. For an extra boost of tea flavour I sometimes add a teaspoon of loose tea leaves from a teabag into the batter — this is especially nice with Earl Grey.

Use any combination of dried fruit you like — raisins, sultanas, currants, mixed peel or glace cherries. The total weight should be about 350g (12.4oz). The recipe uses self-raising flour, a little brown sugar and eggs but no butter, making it a good dairy-free option. It keeps well and often tastes even better after a day or two.

How to Make Tea Loaf

Full measurements and printable instructions are on the recipe card below. Read the steps and watch the video before you start.

STEP 1 Brew 250ml (1 cup) of strong tea using 2–3 teabags or loose leaf. Steep for five minutes. Pour the hot tea over 350g mixed dried fruit and leave to soak for 2–3 hours or overnight.

STEP 2 Preheat the oven to 170°C (325°F) or 150°C (300°F) fan. Line a 900g (2lb) loaf tin with baking paper or use a cake liner.

STEP 3 Add 2 lightly beaten large eggs and 100g (½ cup) soft brown sugar to the soaked fruit. There’s no need to drain the liquid if some remains — stir to combine.

STEP 4 Sift in 240g (2 cups) self-raising flour, then add 1 tsp ground cinnamon, 1 tsp tea from a teabag (optional) and the zest of one orange. Mix until no dry pockets of flour remain.

STEP 5 Pour the batter into the prepared tin, level the top and bake for about 1 hour, or until the loaf is risen and a skewer inserted into the centre comes out clean.

STEP 6 Lift the loaf from the tin using the baking paper and cool on a wire rack. Garnish with strips of orange or lemon zest if desired. Slice and serve — a little butter is lovely on warm slices.

Storing and Freezing Fruit Loaf

Wrap the cooled loaf in baking paper and store in an airtight container at room temperature for up to 5 days or longer. The flavours deepen over time.

This loaf freezes exceptionally well. Wrap an entire loaf in baking paper and foil, then thaw overnight in the fridge before slicing. Alternatively freeze individual slices and pop them straight into the toaster when you want a slice — no defrosting needed.

How to Serve Tea Cake

This moist, fruity loaf is delicious on its own, spread with butter, or paired with a slice of cheese such as Wensleydale. Thin slices are also a lovely addition to a cheese board.

Calories in Tea Cake

The recipe uses 100g (½ cup) brown sugar with much of the sweetness coming from the dried fruit. You can reduce the sugar or substitute part of it with a sweetener to lower calories. The loaf serves 14 generous slices (or up to 18 thin slices). One slice is approximately 179–180 calories.

Not a Dried Fruit Lover?

If you prefer other flavours, try my Golden Syrup Cake, Apple Cinnamon Bread or Banana Loaf for easy, fruit-free alternatives.

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