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Today, it’s raining, and I am defrosting the freezer while some bread dough is rising nearby. I’m making a large loaf that I will bake in a Pullman tin. It’s a variation of this Wholegrain and Rye Loaf. I am hoping it’ll be ready for lunchtime. But the kitchen is a little cold, so I will have to wait.
Fat Free Yorkshire Tea Loaf
I have made a Yorkshire Tea Loaf in some form for many years, but I have decided to upgrade my recipe using less sugar. Would it taste just as good? Spoiler alert: yes, it does.
Making it less sweet, I think, allows all the other flavours to come through: the spices, the fruit, and the tea. All seem to make more of an appearance.
Usually, I would make this recipe using 2 x 1lb loaf tins, but because of the reduction in sugar, the total volume of cake batter is also reduced, making it much easier to bake in a 2lb (900g) loaf tin.
Ingredients
350 ml Freshly Made tea using two tea bags. Living in Yorkshire, it has to be Yorkshire Tea.
350 grams of dried fruit, such as raisins, sultanas, and cranberries. Or any mixed dried fruits. Feel free to mix and match. I often use what I already have in my cupboards.
Tip: The dried fruit requires several hours of soaking in the tea, so plan ahead.
2 Eggs (medium) lightly beaten
100 grams of Soft Light Brown Sugar (or a mix of light and dark sugars)
Tip: Using white caster sugar will affect the appearance of the baked cake, making it much lighter in colour.
1 teaspoon ground mixed spice (optional) and to taste.
270 grams Self-rising Flour sieved
Step 1: Place the dried fruit into a large heat-proof bowl. Pour over the freshly brewed tea, removing the tea bags first. Leave to soak for at least 6 hours, ideally overnight, until the fruit has soaked up most of the liquid.
Step 2: In the morning, preheat the oven to 160 C fan-assisted and grease and line a 2lb/900g loaf tin with baking parchment. My tin measured approx 4inch (10cm) x 9inch (23cm) x 2.5 inch (6cm)
Step 3: Add the lightly beaten eggs and sugar into the soaked mixed fruit, including any remaining liquid that hasn’t soaked into the fruit, and mix until well combined.
Step 4: Sieve together the flour and ground mixed spice before adding to the soaked mixed fruit. Mix until well combined.
Step 5: Pour the batter into the prepared 900g loaf tin and bake for 60 - 65 minutes or until a skewer inserted in the centre comes out clean.
Step 6: Remove the tea Loaf from the oven and leave it in the tin to cool completely before turning it out and slicing.
Serve on its own or spread with butter. It tastes delicious when lightly toasted.
Storage:
The cake will keep for up to a couple of weeks if wrapped in baking parchment and placed in an airtight container.
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Thank you so much.
Lynn
This looks a great recipe, and reduced sugar is right up our street.
Oh it looks so plump and moist. Love the cracked top!