Fruity Tea Loaf

Categories: CAKEY BAKEY and RECIPES.

This is actually a slimming world recipe. I hold my hands up and confess, that even though I’ve never done slimming world myself I did used to buy the magazines. I think the stories are truly inspirational and some of the recipes were rather good. My version has no added sugar or sweetener as I think the dried fruit provides enough. Scrummy on its own or great as an occasional treat with lashings of butter or lemon curd.

Photo of fruity tea loaf

Fruity Tea Loaf

Fruity tea loaf. Try experimenting with cinnamon or flavoured teas.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 9 hours
Course Cakey bakey
Servings 1 loaf


  • 125 g wholemeal self raising flour
  • 125 g self raising flour
  • 175 g dried mixed fruit
  • 1 teabag
  • 1 medium egg
  • 1 tsp ground ginger or mixed spice optional


  • Make a pot of tea. Place the fruit in a jug and cover with hot tea, soak for 8 hours or overnight.
  • Preheat the oven to 160°C.
  • Line a loaf tin with greaseproof or use a loaf liner.
  • Mix the flours together along with the ground ginger or mixed spice if using.
  • Crack the egg into the jug of fruit and tea and mix well.
  • Add the wet to the dry and mix well.
  • Spoon or pour the cake mixture into the lined loaf tin.
  • Bake for 50 minutes until risen and golden brown.
  • Cool on a wire rack before storing in air tight container. Will keep for several days given half the chance.


Nutritional Info per slice (10):
142 Kcal, 28g Carbohydrate (12g sugars, 2g fibre) 1g fat (0g saturated fat), 4g ProteinPhoto of fruity tea loaf and lemon curd
I usually bake two loaves at a time and put one in the freezer.
If you slice and bag individual portions you can just pull one out every morning as required 🙂