Sunday, November 6, 2011

Sunday Sweet - Honey Tea Loaf

This Sunday Sweet recipe comes from my Welsh mother-in-law, Marion Jones.  She made Honey Tea Loaf for our party of Welsh friends the last time she visited us in America.

It was a spur of the moment decision to bake this loaf and include it in the party spread.  It was Thanksgiving weekend, and I was working on my annual Christmas cards.  As we chatted, she hastily wrote the recipe on the back of a Christmas card liner.

(Mum's) Honey Tea Loaf 


8 ounces dried fruit

1/4 pint cold tea

4 tablespoons clear honey*

1 tablespoon water

1 egg

1/2 lb. S.R. Flour**

Honey to glaze

  *Clear honey--the regular honey found in grocery stores is suitable for this recipe.
**Self-rising flour.

  1. Place fruit in basin.  Mix tea, water and honey together and pour over fruit.  Leave to soak overnight.
  2. Prepare moderate oven.  350 Degrees F / Gas mark 4.  Grease a loaf tin.
  3. Stir egg with fruit mixture and beat well.  Add flour and mix thoroughly.  Turn into prepared tin and cook for 1 to 1 ¼ hours until firm and browned.
  4. Leave to cool in tin for 10 minutes. Turn onto a wire cooling rack.  Brush top with honey to give a sticky glaze.  Serve loaf sliced and buttered. 
NB:  This loaf will improve in flavor if stored for up to four weeks in a closed tin.

Try this yummy recipe!  With a steaming cup of hot tea, it makes a traditionally British afternoon snack.  

1 comment:

  1. I loved this post, since this tea cake is so similar to one my Yorkshire, England grandmother used to make. I wish I had a recipe card with her handwriting. Lucky you!