Claire’s Marmalade Tea Loaf

Posted on May 29, 2009

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This is my version of a ‘Derbyshire Tea Loaf’ as featured in the Fabulous Places Blog.

Make a pot of tea for you and your cake. Drink a cup yourself and pour another cup of hot black tea over:

5oz sultanas (I don’t like candied peel or raisins but use mixed dried fruit if you prefer)
1/2 oz glace ginger
3oz of golden caster sugar
Mix it together then leave to soak overnight

Next day, in another bowl, mix:
8oz Self Raising Flour
2 tblsp marmalade
1 large beaten egg
a good pinch of cinnamon
Then add the tea/fruit/sugar mixture and stir in a leisurely manner

NOTE: depending on how big your tea mugs are you may not need all the liquid, hold a little back and only add if the cake batter is stiff. That said it should be quite a wet mixture as this is what makes it moist.

Pour into a lined 2lb loaf tin. Just a strip of greasproof for lifting it out is usually enough if you butter it.
Add 3oz cherries at this stage so you can space them out.
Plop them onto the cake (around 12 or more so that everyone gets a bite of the cherry!) and squidge them down into the mix a bit.
Sprinkle brown sugar and a grating of nutmeg on the top.
Bake for 50-60 minutes at around 175-180c until a skewer comes out clean.
Leave in the tin for 5 minutes before taking out.

Be good and eat it as is, or be bad and have with butter.