… I had the urge to bake today and had found a pack of mixed fruit and candied peel, that I must have bought at some point before Christmas, lurking at the bottom of the cupboard… but I didn’t really fancy cake yet I still wanted a little sweet fix… skimming through cook books I was drawn to a classic recipe for tea cakes that i found in my copy of ‘Bread’ by The League of British Witches …otherwise known as the WI… you may fault them for their perfect crumb but you cannot take away their stolid, fail-safe recipes…
… I have given it the Belleau Kitchen treatment adding a little bit here and a little bit there and the result was most pleasing… and obviously you can see that I decided to make a loaf cake rather than lots of little tea cakes, mostly because I’m a lazy fool who didn’t get round to cleaning all his baking trays and so had no room to lay out the 10 round tea cakes… it was bloody great anyway!
tea cake loaf
700g strong white bread flour
50g margarine
50g caster sugar
1 teaspoon orange blossom honey
1 teaspoon salt
1 1/2 teaspoons fast action dried yeats
3/4 pint warm milk (I used semi-skimmed)
105g mixed currants and candied peel bought from the brilliant Lincolnshire Co-Op
– lightly grease a large loaf tin
– place the flour i a large bowl, rub in the margarine and then stir in the sugar, salt and yeast
– gently warm the honey and milk in the microwave and add it to the bowl of flour and mix it into a soft sticky dough
– next you can either kneed for 10 minutes or you can use the no-kneed method, which is what I did… you then need to place the dough into the loaf tin and leave it to rest for 45 minutes or until doubled in size
– bake the loaf at 160C (fan) for about 20 minutes or until golden and risen and then eat toasted… for it is the law… with honey and cheese
eat and of course, enjoy!
I was just this morning discussing the general awesomeness of the tea cake with a colleague and how underrated they are. Tea cake loaf sounds brill – I think I'll make some, slice and freeze for tea cake emergencies…
I love teacakes, but I'm guessing that the teacake loaf (should you have any stale leftovers, which is hardly likely :)) would be fabulous with bacon for a luxurious breakfast!
it seems so tasty!!!!
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Ha! The League of British Witches!
That looks a lovely light loaf…
I'd really like a recipe to make a malted fruit loaf like Soreen but the recipes I've tried just don't have that dense, moist stickiness, even if left for a few days. Any ideas?
x
HI Dom … I am absolutely delighted that you have signed up for the Bloggers Voluntary code of fair Practice. Although you are already completely transparent in your style darling!! .. it's great to see all the same.
LOL
Vanessa
xxx
A few chocolate chips in there and you would have had your We Should Cocoa challenge completed!!!
Can I break the law and have mine toasted with butter please?! It looks lovely and soft and perfectly tasty!
I love this. Delicious with a cup of tea. Thanks for sharing
I can just imagine this toasted, with lots of melting butter! It sounds and looks delicious.
So much nicer to have decent slices than little tea cakes. This looks great and as I'm off skiing next week a great recipe for when everyone's back from the slopes tired and hungry. I don't ski, just hang out in the bar and cook. GG
What a lovely tea cake! Thanks for sharing. You have a great blog!
I love baking a whim – and I think I just might do that tonight! I'm craving biscuits, methinks… I love the top of this tea cake – there's something beautiful and rustic about the crust…
FYI, I've added more detail to my Google Friend Connect post to answer the questions you asked. Hope it helps…
I have a similar pack of mixed fruit looking at me longingly from the dark recess of my cupboard, so I shall bring it into the light!
Your recipe will be perfect and I love the idea of a warm comforting slice with dripping butter melting into it, accompanied by a cuppa.
One happy butter druelling bunny here. Thanks 😀
I'm surprised that your recipe doesn't include any spices. I would have put in a bit of cinnamon, or allspice.
As others have said, teacake absolutely HAS to have butter with it – and I think it is best served lightly toasted.
I'm liking this fruit loaf! WI downuder are known as CWA(Country Women's Association) they are fail safe – you don't cross them!
Sorry downunder – not downuder!
I am sitting here with a lovely cup of steaming coffee and wishing I had a slice of your tea cake to accompany it. This really sounds delicious. You found a perfect use for the candied fruit lurking in your pantry. Have a wonderful weekend. Blessings…Mary
Perfect, I always ponder how to use up excess fruit from Christmas baking, this sounds just the thing.
Mmmmmm…you've found my weakness…or one of them anyway! I love teacakes, I may even have to make some now to have with a cup of tea! This looks delicious! 🙂
Looks delicious! I love getting inspiration from my store cupboards for baking.
Eat with honey, cheese of boy. You always make the best breads/cakes. I would love this around nine at night, loaded with butter and a cup of tea.
Tea cakes in a loaf – great idea. And it looks so perfect too Dom.
This is my kind of afternoon treat! Lovely.
Classic little treat – looks really good. I'd never argue with anyone from the WI – I've got to find my WI cookbook.
Where in the recipe is the dried fruit added have I missed something??
OMG I totally left this out!… add it at the beginning.
Oh dear to late , I added it when I've made the dough and then rolled it in to it.
It's now been in the over 35 minutes and is still not cooked??
having re-read this recipe (something I should have done a long time ago) I have no idea why I would have said 20 mins was enough for a loaf. This loaf would need at least 10 minutes at 180C and then 20-25mins at 160C. I can only apologise for the mistake, which I will correct. I suggest you keep it in for at least 40 mins at 160. It should be fine. x