I'm going to share with you my tips for making the most amazing
juicy tea loaf including one tip to ensure the juiciest fruit for your cake.
Hi I'm Nicky, welcome back to our kitchen where we show you how to make delicious
family-friendly recipes. For those of you that have followed our channel for a while
you'll know we don't do an awful lot of baking on this channel but I just had to share with you my
recipe for moist and fruity tea bread. It's one of Chris's absolute favorite cakes and it's amazing
on a Sunday afternoon with a nice cup of tea. So let's get cooking. We're going to start off with
the most important tip for ensuring a lovely moist cake, we're gonna soak the raisins and sultanas.
I've got 150 grams, or three quarters of a cup, each of raisins and sultanas in my bowl here
and over there I'm going to pour 300 ml, which is about 10 fluid ounces of hot tea.
I'm using English breakfast tea but you can use earl grey if you like.
They need to be covered and left to soak overnight.
Those sultanas are going to soak up that tea which will give them a lovely
flavour and make them really juicy which will work really well for our tea bread.
So I've got some here that I've soaked earlier just look at how big and juicy they are they've
soaked up all of that lovely tea. So now we're going to preheat the oven to 170c
or 325 f and I've also lined a two pound loaf tin with a loaf liner.
Add 250 grams which is about two cups plus a tablespoon of plain all-purpose flour along
with two teaspoons of baking powder, 200 grams which is about a cup plus two tablespoons of soft
light brown sugar and a teaspoon of mixed spice. You can get mixed spice in most UK supermarkets
but if you can't get a hold of it where you are it's essentially a blended spice mix, I'll
leave some more information in the description below. So now we need to mix all that together.
Now add in two tablespoons of melted unsalted butter and two medium eggs,
give it a mix with a spatula until
combined.
Now we want to add in those sultanas and raisins, be sure to pour in
any liquid that's left in the bottom of the bowl as well.
Stir together until everything is thoroughly combined.
It will be quite a wet mixture but that's okay. Spoon the mixture into the lined loaf tin.
And place in the oven to bake for about an hour to an hour and 15 minutes.
You'll know the cake is done when an inserted skewer comes out clean, if it's starting to look
a little bit too dark around the edges you can place some foil over it whilst it's in the oven.
Once cooked remove from the oven and leave to cool in the tin for about 10 minutes,
then remove from the tin and allow to cool completely on a wire rack
before slicing and serving. Chris likes to have a buttered slice of this delicious tea bread served
slightly warm with a nice cup of tea, I think it's the most British thing ever but it's so good.
Let me know in the comments below if you want to see me do any more baking, see you next time.