I know that tropical tea loaf must sound rather random but it’s just really a tea loaf made with a bag of dried tropical fruits instead of the usual fruits that are found in a tea loaf. You can’t beat a variation on a good old Yorkshire tea loaf, especially when it has been baked with free range Yorkshire eggs. It’s national egg week this week and I really never need an excuse to bake but I was asked to take part in the #JPBakeOff in association with James Potter Eggs to help make national egg week egg-stra special! I’m a Yorkshire girl, born and bred and a good tea loaf is something you will always find in any part of Yorkshire. I love making variations on a tea loaf and I felt that this one would be perfect for the occasion.
I really like James Potter eggs. Not only are they from Yorkshire but they are delicious with vibrant yolks. I only use free range eggs as I can be sure that the birds that produce them are living a very happy life outside, just as nature intended. I also don’t agree with the cruelty, the sheer barbaric way that battery chickens are crammed into small spaces to live is just wrong and should be banned. You will never find a recipe of mine that uses anything other than free range eggs. For the extra money, you can be sure your eggs have come from happy chickens. You can not only see the difference in the colour of the egg once it has been cracked but a free range egg is much more tasty! If you struggle to afford to buy free range eggs, buy them from your local butchers or fruit & veg shop where you will get 6 good quality eggs from well kept birds for about £1!
The tea loaf turned out better than I expected. It was moist, fruity and had a really good tea flavour. The dark muscavado sugar gave the cake a more tea-like colour and it works much better with half golden caster sugar than just the dark muscavado alone. If it’s too pale, it won’t really look much like a tea loaf. The longer you leave the fruit to soak in the tea, the more moist and delicious your tea loaf will be. Leave it for a minimum of 1 hour but overnight is best, if you have the time!
- 2 x tea bags
- 50ml boiling water
- 50g dried tropical fruits (I used Whitworths)
- 100g butter
- 50g dark muscavado sugar
- 50g golden caster sugar
- 2 x free range eggs
- 100g self raising flour
- 1tsp baking powder
- in a mug, infuse the tea bags in the boiling water for 7 minutes then remove them
- put the dried fruits into the hot tea and leave to soak for a minimum of 1 hour
- cream the butter & sugars until pale and fluffy
- beat in the eggs
- sift in the flour & baking powder and fold until combined
- add the fruits and any remaining tea from the mug
- mix again until the fruits are evenly spread
- pour into a well greased 1lb loaf tin
- bake in a pre-heated oven at Gas Mark 4 for 1 hour