Especially for people who are dairy intolerance. Wrap it well to avoid freezer burn. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake or tea loaf.Many people have said to me that this is the best tea loaf recipe. the very best ingredients. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake.Light Brown Sugar or a mix of Light and Dark Brown SugarIn a large bowl, add the freshly made tea to the mixed dried fruit.
It’s good to hear how it turned out when baking it in a 2lb loaf tin. It would give it a different taste. A perfect addition as part of an Afternoon Tea menu. Thank you.I am going to make it tomorrow I have the fruit with the tea in the bowl all ready to go in the morning so I will let you know how it goesGood to hear that you were able to bake it in a 2lb loaf tin. Once cooled it is ready to eat. Place all the dried fruits in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight.Line a 22-cm / 8 1/2-inch cake tin with greaseproof paper or baking parchment and grease lightly with a little butter.Place both the butter and sugar into a roomy baking bowl.
Do let me know how you get on.This is great to hear. The cake keeps well when stored in an airtight tin. ThanksHi Donna. You will of course have additional tea flavour with the finely ground tea leaves.If you’re replacing this with complementary spices, it’s even more imported to obtain a proper brew first.This recipe uses 2 x 1lb Loaf tins. Cover and set aside for a minimum of 4 hours, ideally overnight, to allow all the goodness of the tea to soak into the fruits.In the morning, preheat the oven to 160 C fan-assisted and grease and line two 1-pound loaf tins with baking parchment.
So perhaps a beer or larger might work too. Cover and soak overnight, or until the fruit is plump. Place the tea bags in a bowl and add 200ml/7fl oz hot water, the brandy, rosewater, honey and dried fruit.
Soaking vine fruits in tea is a simple way of ensuring that they are moist & plump for baking. It may be a Yorkshire thing, which is where I live, but cheese goes really well with fruit cake or tea loaf. A classic fruit cake, enriched with lovely Yorkshire Tea. My business was started in September 2017 to produce. Cook in the preheated oven for 2 to 2 1/2 hours or until dark, golden brown.Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Especially if you plan on freezing it for a while. Often served on its own or with Wensleydale cheese. Often served on its own or with Wensleydale cheese. The longer you leave it, the more liquid and tea flavour the fruits soak up.That’s why it’s best to pour the freshly brewed, slightly cooled, tea over the fruit straight away.Just make sure that you leave the fruit to soak for a minimum of 4 hours.
If you do freeze it, please let me know how you get on with it.Lynn, thank you so much for your wonderful newsletter, which I look forward to, and fir your fabulous recipes. BuzzFeed. I love how you’ve adapted the recipe to include a mix of different dried fruits and the fact that you also turned one batch into into muffins.Check your inbox or spam folder to confirm your signup.As Featured on BBC The One Show. Our classic fruit cake with vine fruits and glacé cherries. Often served on its own or with Wensleydale cheese. As an alternative to tea, take a look at my version with I will do so and I will tell you if it worked … But I’m going to have to adapt to a different kind of liquid, here in Brazil I didn’t think yorkshire tea, only has matte leão tea, but he is very weak and almost tastelessI wonder if freshly brewed coffee would work?