Earl Grey Fruit Tea Loaf Cake

If you want to define the English in a single food and drink then perhaps the combination of tea and cake sums it up. It goes without saying that I like the odd slice of cake. As for drink I love a cup of a tea and drink several different varieties and brands. My favourite though is Earl Grey and it is definitely a tea to be savoured rather than supped throughout the day. I've written about Earl Grey before when I visited his ancestral home, Howick Hall, in Northumberland. The 2^nd Earl Grey managed to abolish slavery in the British Empire and extend voting rights during his tenure as prime minister but never made a penny from the tea associated with him.

Tea loaves are very easy to make and last very well due to the moistness the tea gives to it. You just have to remember to leave the fruit to soak in the tea for several hours. For this version I have added lemon which marries perfectly with the citrus flavour of the bergamont in the tea. I've also replaced the sugar with honey. The result is much lighter coloured tea loaf than usual but still as delicious.

Equipment: 2lb (900g) loaf tin lined, large bowl, skewer, wire rack.

Ingredients

8oz (225g) Mixed dried fruit

¼ pint (140ml) Earl Grey tea

4 tbsp (60ml) Runny honey

Juice and zest of 1 lemon

8oz (225g) Self raising flour

1 Egg

Topping

1 tbsp (15ml) Runny honey

Method

1. Put the dried fruit, tea, honey and lemon juice and zest in a bowl and mix together until the honey has dissolved. Cover and leave for at least 6 hours.

2. Pre-heat the oven to 180°C/Gas mark 4.
3. Add the flour to the bowl and then fold in. Then mix in the egg until everything is combined.

4. Pour into the prepared tin and bake for 50 minutes. Remove from the oven and brush the top with honey. Cook for a further 20 minutes until a skewer comes out clean.

5. Remove from the oven, take off the liner and leave to cool completely on a wire rack.