Last week, we tried some of teapigs hot cross bun tea and thought it would be marvellous as an ingredient in a fruity Easter loaf cake.

We incorporated the spice flavours into the cake by soaking the dried fruit in the brewed tea – overnight is best, but do it for a couple of hours at least.

The batter is a little on the wet side, so the fruit may end up mostly in the bottom two thirds of the loaf. You can reserve a little of the soaked fruit before adding the egg and other ingredients and scatter them on the top at the end – just before you sprinkle over the granulated sugar.

Our hunch was right, the hot cross bun tea flavour really works well in a tea cake loaf. It’s a lovely moist cake and the sprinkle of granulated sugar over the top gives a nice crunch. Serve plain, or with a spread of butter and – of course – a cup of tea.

Click here to save our fruity Easter loaf cake recipe to Pinterest

Fruity Easter loaf cake

2020-03-25 18:22:00

Serves 8

Ingredients

1. 175g/6oz mixed dried fruit (currants, sultanas, raisins etc. Chopped, dried apple rings would be lovely)
2. 175ml/6 fl oz teapigs hot cross bun tea (brewed for 3-4 mins)
3. 1 egg
4. 100g/3½oz brown soft sugar
5. 140g/5oz self raising flour
6. 2 tbsp granulated sugar

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Instructions

1. Brew a large, strong mug of tea using one of the teapigs hot cross bun tea 'temples'
2. Put the mixed dried fruit into a medium mixing bowl
3. Pour the tea into the mixing bowl (it should just cover all the fruit)
4. Cover the mixing bowl with reusable food cover and leave to soak for a few hours, ideally overnight, to allow the tea to plump up the fruit
5. Preheat the oven to 170ºC/375ºF/Gas mark 4
6. Grease & line a 450g/1lb loaf tin
7. In a small measuring jug, lightly beat the egg before adding it to the mixed fruit and any un-soaked liquid
8. Add the sugar and flour and combine well
9. Pour into the loaf tin and sprinkle over the granulated sugar
10. Bake for 40-50 minutes or until an skewer inserted into the centre comes away clean
11. Leave the cake in its tin to cool completely before turning out
12. Slice and serve buttered

Notes

1. The loaf should keep for a couple of weeks if wrapped in baking parchment and kept in a cool, airtight container

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