Yorkshire tea loaf (fruit cake)

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 From Emsworth Show    

Makes: 10 slices 

Preparation time: 10 minutes + soaking. 1¼ - 1½ hours baking 

Freezing: not recommended 


Each region has its speciality; the fruit is soaked in tea to plump it up. In Ireland it is called Barm Brack. Traditionally it is served buttered. 


100g (4oz) sultanas 

300ml (½ pint) cold tea 

100g (4oz) raisins 

1 egg, beaten 

100g (4oz) currants 

200g (7oz) soft dark brown sugar 

50g (2oz) glace cherries, halved 

225g (8oz) Self raising flour 

50g (2oz) candied peel 

1 level teaspoon mixed spice 

TIP: mixed dried fruits can be used instead of individual dried fruits. 


Grease & base line a 900g (2 lb) loaf tin. 

Preheat oven to Fan 160C. 

In a large mixing bowl soak all fruit in cold tea overnight. 

Add beaten egg, sugar, flour & spice to fruit & tea mixture & then stir well. 

Spoon mixture into tin & cook until a skewer comes out of the centre of cake clean. 

Turn out onto a wire rack & leave to cool. 

Store in an air-tight tin for a week.










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