Sweet week … Grandad Jack's tea loaf

My mate Shirl recently made a tea loaf which was delish. Shirl's tea loaf triggered a memory.

Many moons ago I used to cook for my Grandad and take him ready-meals when I went to visit. He was old school and, apart from a shot of whisky in his tea (he swore it was medicinal – he may have had a point – I never remember a doctor visiting) he loved fruit cake.

So, here's the tea loaf I used to make for him :

Grandad Jack's Tea Loaf

450g/1lb mixed fruit placed in large mixing bowl

soak in a mug of tea overnight – one teabag

the next day, add :

2 mugs of self raising flour

1 mug of soft light brown sugar

2 large eggs – beaten

mix thoroughly

Optional – 225g glacé cherries – add after mixing

Pre-heat oven 140fan/160c/Gas 3.

Bake for 2 hours – turn the tea loaves after 1 hour. Test with a skewer or cake tester which should be clean when removed.

I'm going to state the obvious – this is not a high falutin fancy bake – it does what it says on the loaf tin – tip it all in, mix well and hey presto. However choose the correct size mug – I can hear you - “a mug is a mug is a mug” err, no – have a look at your mug mountain. For the avoidance of doubt the measurements of the one I used are 9cms ish high and 8cms diameter. Even though you are using a mug and not scales, it's still a measure so make a note of the particular one you choose.

You'll get enough mixture for 2 x 1lb cakes. Treat yourself to cake liners – for two reasons – your tins will last longer and, more to the point, you get a professional looking loaf.

 

You could be really decadent and add butter. These tea loaves freeze well too.

I've made them forever. You might have noticed that there's no fat so if you're on a low fat diet it could be a winner – don't forget though it does contain sugar so don't think of it as a green light to stuff the lot - nice try!

P.s. If you don't like ordinary tea bags you could use a herbal alternative – any fruit variety would work well.