This Marmalade Tea Loaf is made with mixed dried fruit soaked in freshly brewed tea, with the added flavours of chunky orange marmalade. Topped with an orange marmalade glaze.
If you get up early in the day, you could bake these Marmalade Tea Loaves for tea time after leaving the fruit to soak for at least 6 hours. You will also have time to make some Melting Moments (Butter Biscuits) for a mid morning coffee break.
Jump to:
Why You Will Love This Recipe
- It makes 2 small 1lb loaves that allow you to freeze one for later.
- The brown sugar adds to the flavour a lot better than white sugar would.
- This recipe is a light alternative to a rich fruit cake.
- The best thing about most tea loaves is they keep really well, often for up to two weeks if tightly wrapped.
Ingredients
- Tea - There are so many teas available to use, try something different each time you make this recipe.
- Dried Fruit - Any dried fruits will do. Make sure you give them plenty of time to soak up the tea.
- Orange Zest and Juice - adds a bit of zing to the cakes.
- Eggs - Free range and organic if you can.
- Light Soft Brown Sugar - Or a mix of light and dark brown sugar. Both give a rich flavour to the loaves.
- Self-rising Flour - This contains a raising agent.
- Marmalade - Chunky or fine cut is good to use.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
- You can use any mixed dried fruits such as Currants, Sultanas, Raisins, and dried Apricots.
- Fruit flavoured teas work really well in this recipe as an alternative to traditional breakfast types of teas.
- A good substitute for Marmalade is Apricot jam.
- A mix of Cranberries and other dried fruits would also work well in this recipe, especially if making some for Christmas.
If you make this recipe using other substitutions, I would love to hear how you got on in the comments below.
Step by Step Instructions
Step 1: Place the mixed dried fruit into a large bowl, and add the freshly made tea, orange zest, and orange juice to the dried fruit. (Total Liquid 350ml) Give everything a good mix. Cover and set aside for at least 6 hours, ideally overnight, to allow all the goodness of the tea and orange juice to soak into the fruits.
Step 2: In the morning, or after about 6 hours, preheat the oven to 160 C fan-assisted. Grease and line two x 1lb loaf tins with baking parchment or cake liners.
Add the eggs and Marmalade into the soaked mixed fruit, and give everything a good mix. There is no need to drain any remaining liquid from the fruit after soaking.
Add the sugar and flour. Mix thoroughly, making sure there are no pockets of dry flour or lumps of sugar.
Pour the cake mixture evenly into the prepared loaf tins and bake for 45 – 50 minutes or until a skewer inserted in the centre of the cakes comes out clean. Remove the tea loaves from the oven and leave to cool a little in the tins. Take them out of the tins and place them on a cake rack to continue cooling while you make the Marmalade glaze.
Gently melt the Marmalade in a small pan, with a little water, if you think the Marmalade is too thick. Glaze the tea loaves while they are still warm.
Leave the Tea Loaves to cool completely. They will keep for up to a couple of weeks if wrapped in baking parchment and kept in an airtight container.
Serve sliced on its own or spread with butter. Try toasting a slice of Tea Loaf, spread with butter and marmalade for breakfast. You can also do the same with a slice of this Yorkshire Tea Loaf.. A Yorkshire tradition is to eat a slice of tea loaf with a chunk of creamy crumbly cheese such as Wensleydale.
Expert Tips
- Tip 1: It is important that you allow enough time for the dried fruits to soak up as much of the liquid as possible, a minimum of 6 hours, preferably overnight if you can.
- TIP 2: Do Not exceed the total amount of liquid and orange juice of 350ml. Measure the orange juice then top up with freshly brewed tea.
- Tip 3 - Tip: There is no need to drain off any excess liquid after the fruit has been soaking.
- Tip 4: You can bake this recipe in a 900g/2lb loaf tin for 60 – 75 mins or until a skewer inserted in the centre comes out clean. Make sure you do not fill the tin more than ¾ full.
- Tip 5: If the Marmalade is too thick to glaze, add a tiny amount of water at the melting stage.
Recipe FAQ'S
A Tea Loaf will generally last for up to two weeks if kept in an airtight container
You can bake this recipe in a 2lb/900g loaf tin. You will need to adjust the baking times and you will need to make sure that the cake batter does not fill the 2lb loaf tin any higher than ¾ full, or you may find that the batter will spill over the top.
Use a teaspoon of complementary ground spices such as mixed spice, or cinnamon.
Tea loaves will keep for up to a couple of months in the freezer if wrapped well.
Storage
Room Temperature: They will keep for up to a 2 weeks if kept in an airtight container.
Fridge: I often keep one in the fridge, where it will keep longer. Wrap it well to prevent it from drying out.
Freeze: Cut into individual slices and freeze. Take out just what you need. Bring back to room temperature before serving.
More Cake Recipes That You Will Like
After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Marmalade Tea Loaf
Equipment
- 2 x 1lb Loaf Tins
- 2 x 1lb Loaf Tin Liners
Ingredients
- 285 ml Freshly Made Tea Strained if using leaf tea see note below about total amount of liquid
- 350 grams Mixed Dried Fruit consisting of raisins sultanas, dried apricots etc
- Zest of a medium Orange
- 4 tablespoon Orange juice Approx 65 ml from a medium Orange
- 2 Eggs medium
- 175 g Light Soft Brown Sugar Or a mix of light and dark brown sugar
- 270 grams Self-rising Flour
- 75 g Marmalade plus extra for glazing
Instructions
- Place the mixed dried fruit into a large bowl, add the freshly made tea, orange zest and orange juice to the mixed dried fruit. Give everything a good mix. Cover and set aside for at least 6 hours, ideally overnight, to allow all the goodness of the tea and orange juice to soak into the fruits.
- In the morning, or after about 6 hours, preheat the oven to 160 C fan-assisted. Grease and line two 1-pound loaf tins with baking parchment or cake liners.
- Add the eggs and Marmalade into the soaked mixed fruit, give everything a good mix. Tip: There is no need to drain off any excess liquid.
- Add the sugar and flour. Mix thoroughly, making sure there are no pockets of dry flour or lumps of sugar.
- Pour the cake mixture evenly into the prepared loaf tins and bake for 45 – 50 minutes or until a skewer inserted in the centre of the cakes comes out clean.
- Remove the tea loaves from the oven and leave to cool a little in the tins. Take them out of the tins and place them on a cake rack to continue cooling while you make the Marmalade glaze.
- Make the glaze – Gently melt the Marmalade in a small pan, add a tiny amount of water if the marmalade is still too thick when melted. Glaze the tea loaves while they are still warm. Leave to cool completely before slicing and serving.
- The tea loaves will keep for up to a couple of weeks if wrapped in baking parchment and kept in an airtight container.
Your Private Notes
Notes
- The fruit will need to be left at least 6 hours for the dried fruit to soak up as much of the liquid as possible.
- Alternately you can bake in a 900g loaf tin for 60 - 75 mins or until a skewer inserted in the centre comes out clean.
- If the Marmalade is too thick to glaze, add a tiny amount of water at the melting stage.
- There is no need to drain off any liquid after the fruit has been soaking.
Use a mix of any dried fruits for this recipe. - Do not exceed the total amount of liquid used in this recipe (350ml). Measure the orange juice then top up with freshly brewed tea.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Leave a Reply