Marmalade Tea Loaf

4.58 from 7 votes

A sticky Orange Marmalade Tea Loaf. Full of juice plump fruits soaked in tea and Orange juice.

Prep Time15

Cook Time50

Soaking the Fruit6

Total Time7 5

Course: Dessert

Cuisine: British

Keyword: Sticky Glaze, Tea Loaf

Servings:

Calories: 357kcal

Author: Lynn

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

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.

Room Temperature: They will keep for up to 2 weeks if kept in an airtight container.

Fridge: I often keep one in the fridge, where it will keep longer.

Freeze: Cut into individual slices and freeze. Take out just what you need. Bring back to room temperature before serving.

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.