Island Fruit Loaf

Name: Island Fruit Loaf
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 servings
Cuisine: Scottish
Ingredients: 350 g mixed dried fruit; 300 ml strong hot black tea; 175 g dark brown soft sugar; 1 large Egg; 250 g self-raising flour; 1 tsp ground mixed spice; 0.25 tsp Fine sea salt; 1 tsp orange zest; 10 g salted butter

A rich, moist Scottish tea loaf packed with plump tea-soaked dried fruit and warming mixed spice, perfect sliced and buttered.

🇬🇧United Kingdom· Hebrides and the Western Isles

Prep: 15 min
Cook: 70 min
Total: 85 min
Servings: 10
Difficulty: Easy
Calories: 245 kcal

Ingredients

0 of 9 gathered

Servings

350 g mixed dried fruit — sultanas, raisins, and currants
300 ml strong hot black tea — freshly brewed
175 g dark brown soft sugar — packed
1 large Egg — beaten
250 g self-raising flour — sifted
1 tsp ground mixed spice — traditional British spice blend
¼ tsp Fine sea salt — to balance sweetness
1 tsp orange zest — finely grated
10 g salted butter — for greasing the tin

Equipment

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

Nutrition

Per serving, approximate

Calories: 245 kcal
fat: 1.5 g
carbs: 54 g
fibre: 2.5 g
protein: 4 g
calories: 245 kcal

Instructions

1
Place the mixed dried fruit and dark brown sugar into a large mixing bowl.
2
Pour the hot black tea over the fruit and sugar, stirring until the sugar dissolves.
3
Cover the bowl and leave the fruit to soak overnight at room temperature.
4
Preheat your oven to 160°C (140°C fan) and grease a 900g (2 lb) loaf tin with butter.
5
Line the base and sides of the tin with greaseproof paper (baking parchment).
6
Stir the beaten egg and orange zest into the soaked fruit mixture.
7
Sift in the self-raising flour, ground mixed spice, and fine sea salt.
8
Fold the dry ingredients gently with a wooden spoon until no dry pockets remain.
9
Spoon the thick batter into the prepared loaf tin and level the top evenly.
10
Bake on the middle shelf for 65 to 75 minutes until a skewer inserted comes out clean.
11
Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Chef's tips

Soaking the fruit overnight ensures it plumps up and keeps the crumb moist for days. If the loaf top browns too quickly, loosely cover it with foil after 45 minutes. For easier slicing, wrap the cooled loaf in greaseproof paper and rest it until the next day.

Ingredient substitutions

self-raising flour → 250g plain flour mixed with 2 teaspoons of baking powder
ground mixed spice → equal parts ground cinnamon, nutmeg, and allspice
dark brown soft sugar → light brown soft sugar or demerara sugar

Storage

Wrap securely in greaseproof paper and store in an airtight tin at room temperature for up to one week.

Reheating

This loaf is best served at room temperature, but thick slices can be lightly toasted under a moderate grill.

Common mistakes to avoid

•Skipping the overnight soak, which leaves the dried fruit hard and dry.
•Baking at too high a temperature, burning the outer crust before the middle cooks.
•Slicing the loaf while warm, which causes the dense crumb to crumble.

Serving suggestions

Cut into thick slices and spread generously with salted Scottish butter.Serve alongside a freshly brewed mug of strong breakfast tea.Pair with a slice of mature Scottish cheddar cheese for a savoury contrast.