Friday, 28 June 2013
Getting a soaking
Jackie’s Tea loaf
I’ve often been asked if Grandma has a cake recipe where you soaked dried fruit overnight. Yes - Grandma regularly soaked raisins, sultanas and currants overnight to make sure they were plump.
View over Loch Linnhe
Here’s a recipe from Jackie at the Huntingtower Lodge near Fort William in Scotland. Jackie serves her Tea Loaf to her guests as they arrive at her wonderful boutique B&B. Jackie and Chris are so welcoming and our room was absolutely stunning with amazing views over Loch Linnhe.
Jackie’s Tea Loaf
1lb/450g mixed dried fruit
7 oz/200g soft brown sugar
(N.B. I used 4oz/110g sugar for a reduced sugar content)
½ pint/10 fl oz/275-300 ml cold tea
1 egg beaten
9 oz self raising flour
Put the dried fruit, sugar and tea in a bowl and leave for 3 hours or until the tea is absorbed. (I left it overnight and it worked well). Beat in the egg and the flour. Pour into a 2lb/1 kg loaf tin. Bake in a preheated oven at 180C (Fan 160C)/Mark 3/350F for an hour to an hour and a half. (I found 1 hour was enough.) Allow to cool on a wire rack.
I’m pleased to say that it didn’t rain when we visited Scotland this time so we didn’t get a soaking! Many thanks to Jackie for sharing a fabulous recipe.