This is a great cake to make to enjoy on a Sunday afternoon with a cup of tea. By soaking the currants and sultanas overnight in tea makes this Tea Loaf Cake moist and sweet. If you want instead of using normal breakfast tea you can use earl grey tea, chai tea or whatever your favourite tea is!
2 x Tea Bags
300ml Hot Water
225g Soft Brown Sugar
275g Self-raising Flour
1 x Egg
1. Pour 300ml of boiling water into a large heat proof bowl and add the two tea bags. Let the tea brew for 5-10 minutes and then remove the tea bags.
2. Add the currants and sultanas into the tea and let the currants and sultanas soak the tea overnight.
3. Pre heat the oven to 150C/300F/Gas Mark 3 ½ and then grease and line a 900g Loaf Tin. Into the large bowl add the soft brown sugar, self-raising flour and egg.
4. Mix the ingredients until they have all become evenly distributed.
5. Pour the mixture into the lined loaf tin and bake for 1 ¼ hours to 1 ¾ hours, you can tell that the cake is baked when it is firm to the touch.
6. Once baked remove from the oven and leave to cool on a wire rack. Let the tea loaf cake cool for at least 20 minutes before removing the tea loaf cake from the tin.