Afternoon Tea Loaf

by Rukmini Iyer from The Sweet Roasting Tin

Easy

Serves 8

Total 1hr

Prep 15min

Cook 45min

Introduction

This recipe comes from one of my parents’ first friends and neighbours when they moved to England. Denise Palmer taught my mother how to make a Victoria sponge, scones and this absolutely wonderful lightly fruited cake. She called it a ‘boiled cake’, as you melt the butter, sugar and fruit together before stirring in the eggs and flour. I’ve updated the recipe slightly to a tea loaf – a wonderfully comforting classic.

Ingredients

boiling water
English Breakfast teabags
unsalted butter
soft dark brown sugar
mixed raisins and sultanas
medium free-range eggs
self-raising flour
mixed spice, allspice or cinnamon
sea salt

Preview

This recipe is a preview

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From the book

The Sweet Roasting Tin

Rukmini Iyer

The Sweet Roasting Tin

75 laid-back bakes from the author of The Roasting Tin series

From traybakes to tarts, cupcakes to cookies

With recipes for every season, occasion and skill level

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The Sweet Roasting Tin

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The Sweet Roasting Tin

With her signature fidelity to ease and accessibility, Rukmini Iyer presents 75 brand-new recipes that can all be made in standard baking tin formats. Covering all of the baking bases, chapters span traybakes, muffins, loaf cakes, brownies, cookies, crumbles, tarts and cobblers, bread and butter puddings, and gluten-free, vegan and diabetic-friendly recipes. Perfect amateur and experienced bakers searching for new, but uncomplicated, recipes to try.

Available to download for UK customers for £1.99 for a limited time only.