Thursday, 3 November 2016

Sultana and walnut tea loaf.

Tea in a cake, what could be better!! A tasty, fruity bake, packed with plenty of plump sultanas and walnuts, made even tastier with a helping of Earl grey tea and a dash of honey. Perfect to tuck into as the night's get darker and colder.

  200g sultanas
  200ml brewed Earl grey tea
  75g butter
  125g caster sugar
  2 tbsp honey
  2 eggs
  200g self raising flour
  1 tsp mixed spice
  75g chopped walnuts

Prior to baking, you'll want to soak those sultanas in the tea to allow them to plump up nicely. Brew your Earl grey in a jug, then pour the tea over the sultanas in a bowl and leave to soak for 4-5 hours, stirring every now and then to ensure that they all get a good soaking.

Pre heat your oven to 180c/160c fan/gas mark 4, grease and line a loaf tin, I find it easiest to measure out my greaseproof paper over the base of the tin turned upside down, then simply cut a lengthy strip out to easily pop in the base of the tin, and up the sides for easy removal once the cakes cooled!

Cream together the butter, sugar and honey till pale and fluffy, then add in the eggs one at a time till combined.

Gradually fold in the flour and mixed spice, followed by the walnuts, then the sultanas and any remaining liquid from the tea. Mix it together to form a lovely mixture, that's choc full of tasty fruit & walnuts.

Spoon the mixture into the loaf tin, then bake for an hour, till a skewer comes out clean, this will need the full hour, maybe a few minutes more, as the tea will make for a very moist mixture.

Leave the cake in the tin to cool down for an hour, allowing it to set, then remove the cake from the tin and place on a wire rack to cool.

This cake tastes great when left to set for a few hours, and will last well for several days stored in a cake tin.

Recipe adapted from Fortnum & Mason's "Tea at Fortnum & Mason" book.