Earl Grey Tea Loaf


I have been making tea loaf for years. It’s very popular especially when you tell people it’s fat free, but like all things that are good for you they are enhanced by a bit of naughtyness, in this case it’s a good lashing of butter on each slice! Jamie Oliver bless him, has tweaked this all time favourite by making it with Earl Grey and topping it with a lemon and earl grey syrup which takes it to another level. I tested this recipe out this weekend, the cake tin is empty!

What you will need for the cake

4 Earl Grey tea bags

400g dried fruit such as raisins, sultanas, cherries, cranberries

I orange

1 Large free-range egg

200g golden caster sugar

400g self-raising flour

1 level teaspoon mixed spice

Whole nutmeg for grating

How to make your Tea Loaf

  1. Place four Earl Grey tea bags in a jug and pour over 300ml of boiling water. Leave to brew for five minutes, remove tea bags.
  2. Place the mixed fruit into a large mixing bowl, grate over the zest of the orange and pour over the hot tea. Give it a good stir, then cover with cling film and leave for a few hours or overnight if possible – so that the fruit soaks up all the tea.
  3. When the fruit is ready, preheat the oven to 180°c/350°f/gas4. Line and grease a 1 litre loaf tin.
  4. Beat the eggs and add to the fruit mixture. Next add the sugar, flour, mixed spice and grate in some nutmeg and finally squeeze in the juice of the orange, mix well it should turn into a dryish doughy consistency.
  5. Bake for approx 1 hour and 10mins, or until cooked through. To test, poke a skewer into the middle of the cake, it should come out clean. While the cake is cooking, you can make the syrup.

You will need for the syrup

1 lemon zest and juice

100g caster sugar

200ml water

How to make the syrup

  1. Place the 2 tea bags in a pan with the water and juice and zest of the lemon. Gently bring to the boil, removing the tea bags after a couple of minutes.
  2. Add the the caster sugar and bring back to the boil without stirring, keep it on a medium heat so that you have a steady boil fora round 5-10minutes, or until the mixture has reduced by half and you have a golden syrup.
  3. Once the cake is out of the oven, prick the cake all over with a cocktail stick or skewer and then brush the syrup all over the top of the cake. Leave to cool in the tin.
  4. Once completely cool, slice and serve with butter and a good cuppa. Jamie suggests serving with Wensleydale cheese and a glass of sherry as a after dinner treat, nice one Grommit!

7 thoughts on “Earl Grey Tea Loaf

  1. This is THE most amazing tea loaf I’ve ever tasted! If you haven’t got the “Pearl Grey” then rush out and buy some! I think the Americans can have some, send a box of tea out so that they can see how it should be done.


    • Hi Jane, I’m happy you like the Earl grey tea loaf, it’s a favourite in this house. I never really get the chance to freeze it, as it gets eaten up too quickly! There shouldn’t be a problem in freezing this fruit loaf, Just wrap well when completely cooled and seal in a plastic bag. Defrost thoroughly before eating. Let me know how you get on.
      Bohemian Mama

  2. I’m still to try the actual recipe for the loaf, however I have used the recipe for the syrup and it’s absolutely divine! I decided to make my own version of an Earl Grey Cake and you syrup goes perfect with it!

    Thank you

    Darling Cupcake

    ps. Have credited you on my blog post x x

  3. Baked this loaf, without the syrup on top, still very good. Also baked in a round cake tin, not a loaf tin. Tasted really good.

  4. I started off making one lot of mixture for the tealoaf and it disappeared after cooling within 10 minutes. I now have to x 3 to please everyone who wants some. Thank you for sharing this delicious recipe. Have also made your a Chewy a Flapjacks – my Mother who is 84 is having some instead of cereal for breakfast.

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