Tea Loaf

tea loaf 2
Tea Loaf

Infused with a sugary gusto and a yummy flavor, these soft and delicious tea loafs are not for the faint-hearted.


  • 12 fluid ounces strong, cold Tetley® Classic Blend Tea
  • 1 cup light brown sugar
  • 3 ounces raisins
  • 3 ounces sultanas
  • 3 ounces currants
  • 3 ounces mixed candy peel
  • 10 ounces self-rising flour, sifted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 egg, beaten


  • Put tea, sugar, raisins, sultanas, currants and peel in bowl and let soak overnight.
  • The next day, preheat oven to 350°F.
  • Grease and line a 9"x 15" loaf pan.
  • Add flour, spices and beaten egg to fruit and tea mixture and beat thoroughly.
  • Turn into prepared pan and bake 1 hour and 45 minutes, or until inserted knife comes out clean.
  • Remove from oven and turn out on wire rack to cool.
  • Serve sliced with butter and preserves.
  • Store, wrapped in plastic cling wrap, in an airtight tin.
  • Yield: 1 loaf.