A Very British Cake – Tea Loaf

Published January 27, 2012 by Daisy Cake Company

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Well, today I have been officially told I have a clean kitchen. As I sell cakes, I have to register my kitchen with the local council. And this lunchtime was the moment I’ve been holding my breathe waiting to happen – the Environmental Health Officer was due to call!! Da da daaaaaa!!!!

I know my kitchen is clean. Every cupboard is spotless, the fan in the oven doesn’t dare breathe too heavily through fear of making a mess and the fridge practically squeaks by itself its so clean, but still I’ve had nightmares about today!!

The possible scenarios I have thought of:
– A rogue cat wanders in when I (and the dogs) are not looking and does a steaming poo in the corner
– A giant rat takes a wander past the window (note: I have never seen a rat even near my garden)
– The children from 3 doors down come round for the first time EVER, and have a food fight
– One of the dogs decides to raid the cupboards and pull out bags of flour and sugar (our Welsh Springer, Barney, is perfectly capable of this feat!)
– The gas boiler explodes leaving rubble to clear up (forget the hole in the side of the house)
– The water tank burst……but then at least everything will have a good wash

Anyway, none of that happened….phew!!

In fact my squeaky clean fridge was the only place he really looked. Clearly standing in my gleaming kitchen was enough for him!!

So, it’s time to celebrate in a very very British way!

A cup of tea and a slice of Tea Loaf anyone?? And maybe a nice curry later…….

Teal Loaf

Makes enough to fill a 1lb loaf tin.

150g Mixed Dried Fruit
200ml Tepid Tea. You can use any you like, but for the sake of Britishness I used Yorkshire.
170gms Self Raising Flour, sifted
140gms Light Brown Sugar
1 Beaten Egg
.5tspn Ground Cinnamon
.5tspn Ground Nutmeg

Pour the tea over the fruit and leave overnight, covered with a tea towel to soak

The next day, when you are ready to start baking, heat your oven to 170c, 150c fan or gas mark 3

Prepare you loaf by greasing and lining with grease proof paper

Pour your sifted flour over the fruit and tea mix, and stir until well combined.

Next add the sugar and mix

Finally mix in the egg and transfer to your loaf tin

Bake for 40 minutes

After 40 minutes, cover with tin foil, to stop the top from burning, and bake for a further 20 minutes or until a cocktail stick stuck in the middle comes out clean of mixture

Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.

In my opinion this is best served, sliced thickly, slathered in butter and with a brew of your favourite tea!!!

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