Do you ever get the feeling that you really want to bake something, but you don’t really have any time to spare? For me baking is the perfect distraction (some might say procrastination…) from my dissertation, but it does mean I have to have some quick recipes to make during a break from work. Enter this amazing tea loaf.
This cake is literally the easiest cake you’ll ever make. Normally making a tea loaf would require you to be organised the night before, and remember to leave your dried fruits to soak in tea overnight, but with my microwave method you can have this ready for the oven in 10 minutes. You can also swap the dried fruits if you don’t fancy glace cherries, dried sour cherries would also be really good, or even some mixed peel for a citrus twist.
Spiced cherry tea loaf:
- 200g raisins
- 100g glace cherries
- 225ml boiling water
- 1 tea bag of your choice – I used Pukka Star anise and cinnamon tea
- 50g butter
- 100g caster sugar
- 1 tsp vanilla powder
- 225g plain flour
- 1 egg
A large loaf tin, greased and lined with baking paper
- Heat your oven to 180°C
- Put the raisins into a bowl with the tea bag and the boiling water, then microwave for 3 minutes. Cover with a tea towel and leave to stand for 10 minutes before adding the cherries to the mixture.
- Make the cake by creaming the butter, sugar and vanilla together and then adding the egg.
- Add half the flour, and beat in well, before adding all the fruit mixture, and any liquid left in the bowl. Stir well, then add the rest of the flour and mix until you have a smooth batter.
- Pour the batter into the prepared tin, then bake in the oven for about 1 hour, checking with a skewer to see if it’s cooked.
- Enjoy with a cup of tea.