Thursday, 21 February 2013

Yorkshire Tea Cup Loaf

Yorkshire Tea Cup Loaf
This week I have been inspired by our new Clandestine Cake Club sponsor, Yorkshire Tea. When the news was announced, every man and his dog seemed to agree that they make a cracking cuppa! I like my tea strong with a tiny bit of milk and no sugar; pretty much the same colour as this cake actually, although at work it's described as a 'David Dickinson'.

So this week's mid-week bake had to be some sort of tea loaf. Tea and cake are the perfect partners, so I thought I'd spruce up a traditional recipe with our favourite brew and a little spice. I've called this recipe a tea cup loaf because it uses a tea cup to measure! This is a really simple recipe and can be made with little effort. You don't even need to soak the fruit (avoids the death stare from the tea loaf purists...). The result is a large, moist loaf which is bob on with a nice cup of Yorkshire Tea.


  • 1 teacup of tea - left to cool
  • 125g unsalted butter - cubed
  • 1 teacup of good quality mixed fruit 
  • 1 teacup of large sultanas
  • 1 teacup of dark brown sugar
  • 2 teacups of self raising flour
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda


  1. Add the tea, butter, fruit and sugar to a large, heavy saucepan and mix on a low temperature until everything has melted.
  2. Turn the heat up to medium and bring to the boil. Simmer gently for 3 minutes.
  3. Put to one side to cool off.
  4. Grease and line a 2lb/900g loaf tin - this gives you something to do whilst the fruit mix is cooling!
  5. Sift the flour, spices and bicarbonate of soda into a large bowl.
  6. Pour in the warm fruit mix and mix until there is no flour visible.
  7. Pour into the prepared loaf tin and bake on gas 4/180 C for 1 hour.
  8. You'll know it's done when a skewer comes out clean. 
  9. Leave it on a wire rack for ten minutes before turning ut tof the tin. Allow to cool before eating (this stops utter cake carnage - they are a bit crumbly warm!)

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