Moira Young’s tea loaf cake recipe

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serves: 8 - 10
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 1 hr 45 min
(plus cooling time)
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  • This classic tea loaf is really tasty, moist and so easy to make. Best served sliced and buttered with a cup of tea. The best thing is it improves with keeping so put in an airtight box and you can enjoy it for weeks


    • 1 cup of sugar
    • 1 cup of mixed, dried fruit
    • 1 cup of cold tea
    • 1tsp of mixed spice
    • 1oz of margarine
    • 2 cups of self-raising flour
    • 1 egg


    • Put the sugar, dried fruit, tea, mixed spice and margarine into a pan.

    • Slowly bring to boil, stirring all the time, and then let it stand to cool down.

    • Add the flour and egg and beat the mixture together.

    • Pour into a loaf tin and bake at 180ºC for 90 mins or until knife inserted is clear.

    • Leave the cake in the tin for 10 mins, then turn out on to a wire rack to cool completely.

    • Serve in thick slices with butter.

    Top tip for making Moira Young’s tea loaf cake

    Cup measures vary from country-to-country. In the US, a cup is 250ml. However, as long as you're using the same sized cup for all your measurements, your cake will work - cooking times may need to vary. For this recipe you could try using a tea cup.

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