Happy St David’s day! Admittedly this is an old recipe but I didn’t have time to make Welsh cakes this year, so you’ll just have to make do with this rather delicious tea loaf. I’m off to play with llamas – don’t ask. 🦙
Makes one loaf / Hands on time 25 mins / Takes 1 hour 20 mins + cooling / V ❄
You’ll need: 21cm x 12cm loaf tin
300ml boiling water
2 black tea bags
2 tbs orange juice
1 tbs honey
2 medium eggs
140g soft brown sugar
125g unsalted butter
1 tsp mixed spice
½ tsp ground cinnamon
½ ground ginger
260g self raising flour
Pinch of salt
1. Preheat an oven to 160°C/140°C fan/325°F/gas mark 3 and grease a loaf tin with butter. In a large saucepan, add the sultanas, tea bags and 300ml of boiling water. Give it a stir to allow the tea to infuse and bring to the boil. Reduce and simmer for 2-3 minutes.
2. Meanwhile measure out the butter and sugar in a large mixing bowl and add 2 tbs of the tea liquid. Drain the sultanas, discard the rest of the liquid and add to the butter and sugar. Stir well until the butter has melted. Add the orange juice and the honey and mix well.
3. In a separate small bowl, beat the eggs with a fork before adding to the mixture. Stir until combined before putting to one side.
4. In a medium sized bowl, measure out the dry ingredients and mix together. Add to the wet mixture a bit at a time and stir until fully incorporated. Once combined, pour into the greased loaf tin.
5. Bake for 30 minutes before carefully and quickly, covering the cake loosely with tin foil in the oven by draping it over the cake and securing it by crunching the sides (do this quickly to avoid the temperature dropping in the oven and to prevent the cake from colouring too much – you want it to stay a nice golden colour). Bake for a further 25 minutes.
6. Once baked, remove from the oven and leave to cool for 5 minutes before turning out onto a cooling rack. Leave to cool for at least 20 minutes before slicing and serving warm with salty butter.
TIP: To keep the cake moist, while it’s still warm wrap in clingfilm and store in a cool dry place. Consume within 3 days.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
❄– Suitable for home freezing once cooled. Wrap in a few layers of clingfilm and consume within 3 months.