Tetley Tea loaf


350 ml Boiling water
2 Tetley Black teabags
1 cup Brown sugar
85 g Raisins
85 g Mixed fruit
85 g Currants
280 g Self-raising flour, sifted
1 tsp Cinnamon, ground
½ tsp Nutmeg
½ tsp Cloves, ground
1 Egg, beaten
½ cup Glazed cherries


  1. Brew the Tetley Black tea for 5 minutes, then remove teabag and set aside to cool.
  2. In a bowl, add the cooled Tetley Tea, sugar, raisins, sultanas, currants and cherries and allow to soak overnight.
  3. The next day, preheat oven to 180°C.
  4. Grease and line a 9"x 15" loaf pan.
  5. Add flour, spices and a beaten egg to the fruit and tea mixture and beat thoroughly.
  6. Turn into prepared pan and bake 1 hour and 45 minutes, or until an inserted knife comes out clean.
  7. Remove from oven and turn out on wire rack to cool.

Serve sliced with butter and preserves.

Store, wrapped in plastic cling wrap, in an airtight tin.

Makes 1 loaf.