Fruity Tea Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan.
• Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg.
• Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan.
• Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.

Steps:

• Use separate small bowl, Mix 1 cup hot water and teabags, and leave to soak for few minutes. Once you obtained your strong rich tea, remove Tea Bags. Pour dried fruits, mixed spice and honey into your tea and soak for a 1 hour or until your fruits are swollen.
• Them mix all your remaining dry ingredients, flour and baking powder, in a bigger bowl. Pour your swollen sweat spicy fruity tea mixture into your dry ingredients and mix thoroughly.
• Preheat your oven at 180 degrees. Pour your dough into 2 greased deep loaf pans.
• Bake at 180 degrees for 55 to 60 minutes or until the cake top is slightly cracked and brownish. Leave your bread for a few minutes, to cool it. Serve with butter as desired.

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Steps:

• Put the dried fruit and tea in a bowl and leave to soak for a few hours. I usually do this the night before or in the morning before work.
• Pre-heat the oven to 150°C, or 180°C if your are not using a fan assisted oven.
• Add the sugar and flour to the tea and fruit mix, and the ground ginger if you choose to include it. Stir well until thoroughly combined.
• Scoop the mixture into a greased 2lb loaf tin and bake for 45 minutes to an hour.
• If you prick the cake with a cocktail stick and it comes out clean, it is ready. Leave the loaf to cool in the tin for at least 20 minutes. After that, run a knife along the outer edge of the loaf to loosen it and tip it onto a cooling rack.