Irish Tea Loaf
Yield: 2 small loaves
Recipe type: Bread
Cuisine: Contemporary
  • 6 ounces (1 cup) seedless raisins
  • 4 ounces (2/3 cup) golden raisins
  • 4 ounces (1 cup) dried cranberries
  • 2 ounces (1/2 cup) dried tart cherries
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 tablespoon marmalade
  • 2½ cups strong black tea, hot (3–4 rooibos teabags)
  • 2 eggs, beaten
  • 4 cups flour
  • 2 tablespoons baking powder
  • 1½ cups pecan nuts, optional
  1. Place the first eight ingredients in a large bowl, add the tea and stir until the sugar has dissolved.
  2. Cover and set aside for 12–18 hours.
  3. Add the remaining ingredients and mix well.
  4. Scrape into 2 medium-sized bread tins (9×5×3 inches), either lined or oiled and lightly floured.
  5. Bake at 350°F for 50–60 minutes, until a skewer comes out clean.
  6. Tip onto a wire rack to cool.
  7. Slice and serve with butter.
- The cup measures for the fruit is approximate as the weight and volume of dried fruit is not a constant. This is influenced by how dry the fruit is. In this recipe a little more or less fruit will not affect the final product. // If rooibos (red bush) tea is not available, any unflavored Ceylon tea can be used. // Rooibos tea is caffein-free and is reputed to have health benefits. // The loaves can be lightly covered with aluminum foil (shiny side out) towards the end of the baking time, to prevent them from becoming too dark.
Recipe by Cape Point Press at