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Tea infused fruit loaf

Geoff Heugill
 
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Tea infused fruit loaf

Serving size: Serves 6
Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: More than 1 hour
Course: Finger food, Snacks
Favourite flavours: Cakes/baking

Tea infused fruit loaf
INGREDIENTS

1 tablespoon earl grey tea leaves or 2 teabags
1¼ cups hot water
250g dried fruit such as raisins, sultanas and dates
250g self-raising flour
200g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 egg, beaten

jam of your choice to serve
METHOD

Place tea into a bowl and pour over boiling water; stand 5 minutes and strain infused tea. Stir dried fruit into warm tea and stand overnight or for a minimum of 2 hours.

Preheat oven 180°C/160°C (fan forced) and grease a 22cm x 10cm loaf tin with cooking spray.

Mix the flour and spices together and beat in egg. Stir in cooled tea infused fruit and liquid and mix until well combined. Pour into loaf tin and bake 45-50 minutes or until a skewer inserted comes out clean. Cool on a cake rack and slice thickly

Serve with your favourite jam
 
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