Fruit Loaf with Tea-Soaked Sultanas

Name: Fruit Loaf with Tea-Soaked Sultanas
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 375 g sultanas; 125 g Raisins; 300 ml strong black tea; 150 g Brown sugar; 1 Egg; 300 g self-raising flour; 1 tsp mixed spice; 1 tsp orange zest; 40 g salted butter

A classic Tasmanian country-style fruit loaf packed with plump, tea-soaked sultanas, baked with no added fat and sliced thick with butter.

🇦🇺Australia· Tasmania

Prep: 20 min
Cook: 55 min
Total: 75 min
Servings: 8
Difficulty: Easy
Calories: 265 kcal

Ingredients

0 of 9 gathered

Servings

375 g sultanas — plump dried sultanas
125 g Raisins — seedless
300 ml strong black tea — freshly brewed and hot
150 g Brown sugar — lightly packed
1 Egg — large, lightly beaten
300 g self-raising flour — sifted
1 tsp mixed spice — ground blend
1 tsp orange zest — finely grated
40 g salted butter — at room temperature, to serve

Equipment

•900 g loaf tin
•baking paper
•large mixing bowl
•wooden spoon
•wire cooling rack

Nutrition

Per serving, approximate

Calories: 265 kcal
fat: 3 g
carbs: 56 g
fibre: 3 g
protein: 5 g
calories: 265 kcal

Instructions

1
Place sultanas, raisins, and brown sugar into a large heatproof mixing bowl.
2
Pour the hot brewed black tea over the fruit and sugar.
3
Stir well to dissolve sugar, cover, and leave to soak for at least 4 hours or overnight.
4
Preheat your oven to 160C (140C fan-forced) and line a loaf tin with baking paper.
5
Stir the beaten egg and orange zest into the soaked fruit mixture.
6
Sift the self-raising flour and mixed spice directly over the bowl.
7
Fold gently with a wooden spoon until the flour is just incorporated into a thick batter.
8
Spoon the batter into the prepared tin and smooth the top evenly.
9
Bake for 50 to 55 minutes until a skewer inserted in the centre comes out clean.
10
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
11
Slice thickly and spread generously with salted butter to serve.

Chef's tips

Soaking the fruit overnight yields the juiciest loaf and richest colour. Avoid overmixing once flour is added to prevent the loaf becoming tough. This loaf actually improves in flavour and slices more cleanly on the second day.

Ingredient substitutions

raisins → currants or extra sultanas
strong black tea → Earl Grey tea for a gentle bergamot citrus aroma
self-raising flour → gluten-free self-raising baking flour blend

Storage

Store the cooled loaf wrapped in baking paper inside an airtight container at room temperature for up to 5 days.

Reheating

Toast individual slices under a hot grill for 1 to 2 minutes on each side before buttering.

Common mistakes to avoid

•Slicing the loaf while still hot, which causes it to crumble instead of holding a clean cut.
•Using cold tea, which prevents the dried fruit from softening properly during the soak.
•Baking at too high a temperature, leading to burnt fruit on the outside before the centre sets.

Serving suggestions

Cut into thick slices and spread with cold salted Tasmanian butter.Lightly toasted under a grill and served alongside a pot of hot black tea.Packed into lunchboxes as a wholesome morning tea slice.