This Mary Berry Tea Loaf is a moist and fruity recipe, which is made with mixed dried fruit soaked in hot tea. It’s a classic, foolproof recipe, a traditional British bake that’s incredibly easy to make and perfect for an afternoon treat.
Mary Berry Tea Loaf Ingredients
A simple, classic list for a traditional, fat-free fruit loaf.
- 350g (12oz) mixed dried fruit (a mix of sultanas, raisins, and currants is classic)
- 250g (9oz) caster sugar
- 300ml (½ pint) hot black tea
- 1 large egg, beaten
- 275g (10oz) self-raising flour
How To Make Mary Berry Tea Loaf
A step-by-step guide to this wonderfully simple and moist fruit cake.
- Soak the Fruit (Overnight): In a large mixing bowl, combine the mixed dried fruit and the caster sugar. Pour the hot tea over the fruit, stir well, then cover the bowl and leave it to soak at room temperature overnight. This is the most crucial step for a moist loaf.
- Prep the Oven and Pan: The next day, preheat your oven to 150°C (130°C Fan/Gas Mark 2). Grease a 900g (2lb) loaf tin and line it with baking parchment.
- Combine and Bake: Add the beaten egg and the sifted self-raising flour to the bowl with the soaked fruit. Mix everything together with a wooden spoon until it is well combined.
- Bake the Loaf: Spoon the mixture into the prepared loaf tin and level the top. Bake for 1 hour and 30 minutes, or until the loaf is dark golden-brown, firm to the touch, and a skewer inserted into the center comes out clean.
- Cool and Serve: Let the tea loaf cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.
Recipe Tips
For the most moist and flavorful tea loaf every time.
- Why soak the fruit overnight? This is the non-negotiable secret to a classic tea loaf. The long soak allows the dried fruit to plump up, becoming incredibly juicy and tender. It also creates a flavorful syrup that sweetens and moistens the entire loaf, all without any butter or oil.
- Can I use a different mix of dried fruit? Absolutely! While a classic mix of sultanas and raisins is traditional, you can customize it with your favorites. Chopped dried apricots, dates, figs, or candied citrus peel would all be delicious additions. Just keep the total weight of the fruit the same.
- What kind of tea should I use? A good, strong black tea is traditional. An English Breakfast, an Assam, or even an Earl Grey for a fragrant, bergamot-infused loaf would be perfect. Make sure it’s brewed nice and strong.
- How do I know the loaf is cooked? This is a very dense, moist loaf, so the skewer test is important. A long metal or bamboo skewer should be inserted deep into the center of the cake. When you pull it out, it should be completely clean, with no wet batter attached.
What To Serve With Tea Loaf
The classic accompaniment for this traditional British bake.
A slice of this fruity, moist loaf is a quintessential British teatime treat. It is famously and most deliciously served:
- Sliced thickly and spread generously with good quality salted butter.
- With a slice of a sharp, crumbly cheese like a Wensleydale or a mature Cheddar (a classic pairing in the North of England).
- Alongside a hot pot of strong British tea.
How To Store Tea Loaf
Keeping your delicious fruit loaf fresh.
- Room Temperature: Once completely cooled, this tea loaf keeps exceptionally well. Wrap it tightly in baking parchment and then a layer of aluminum foil, or store it in an airtight container. It will stay moist and delicious at room temperature for up to a week, and the flavor often improves after a day or two.
Mary Berry Tea Loaf Nutrition Facts
An estimated guide per slice.
- Calories: 220 kcal
- Carbohydrates: 50 g
- Protein: 3 g
- Fat: 1 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes! One of the unique and wonderful things about a traditional tea loaf (or “Bara Brith” in Wales) is that the recipe contains no butter, oil, or other fat. All the moisture comes from the tea-soaked fruit.
Yes, this is an ideal cake to make ahead. Its flavor and texture actually improve after a day or two of “maturing,” which allows the flavors to meld and the moisture to distribute evenly throughout the loaf.
Yes, a dark golden-brown crust is characteristic of a tea loaf, due to the sugars from the dried fruit caramelizing during the long, slow bake. If you feel the top is getting too dark too quickly, you can loosely cover it with a piece of foil for the last 30 minutes of baking.
Try More Recipes:
- Mary Berry Sticky Toffee Cupcakes Recipe
- Mary Berry Chocolate Orange Cupcakes Recipe
- Mary Berry Gluten-Free Cupcakes Recipe
Mary Berry Tea Loaf Recipe
Description
A classic, traditional British Tea Loaf from Mary Berry that is incredibly moist, fruity, and satisfying. Made without any butter or oil, all its moisture comes from dried fruit soaked overnight in hot tea.
Ingredients
Instructions
- In a large bowl, combine the mixed dried fruit and sugar. Pour the hot tea over the top, stir, and cover. Let this mixture soak at room temperature overnight.
- The next day, preheat your oven to 150°C (130°C Fan/Gas Mark 2). Grease and line a 900g (2lb) loaf tin.
- Add the beaten egg and the sifted self-raising flour to the bowl of soaked fruit.
- Mix with a wooden spoon until all the ingredients are well combined.
- Spoon the batter into the prepared loaf tin and level the surface.
- Bake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
- Let the loaf cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- The overnight soak of the fruit is the most crucial step for a moist and flavorful tea loaf—do not skip it!
- This is a naturally fat-free cake, making it a lighter alternative for a teatime treat.
- The loaf keeps wonderfully well and is often even better the day after it’s baked.
- It is traditionally served sliced and spread thickly with good salted butter.
