Raisin Tea Loaf. A real old fashioned recipe for raisin tea loaf, where tea is used both in the batter and to soak the raisins. Try it with other dried fruit like dates too.
Today’s new recipe for Raisin Tea Loaf comes courtesy of Spouse…or rather, Spouse’s mom Violet. This is an old fashioned loaf cake that Spouse remembers being made numerous times when she was growing up in Norman’s Cove in Trinity Bay.
We were pretty prolific bakers in our family when I was growing up. Still, I don’t remember that anyone making anything like this moist, delicious loaf.
What makes it unique is not that it’s called tea loaf because it’s a wonderful treat with a hot cuppa. It’s that there is actually tea used in making the cake.
The tea is used to soak the raisins before they go into the cake batter. That combination also provides the liquid component of the recipe to form the batter.
It worked wonderfully well in this fragrantly spiced, light textured cake.
This version as pictured used half raisins and half chopped dates which was a very tasty combination. However, if you are not fond of raisins, try it with other dried fruits like dates or chopped dried cherries.
I’m actually going to try it soon with one of my favorites, dried apricots.
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Raisin Tea Loaf - A real old fashioned recipe for raisin tea loaf, where tea is used both in the batter and to soak the raisins. Try it with other dried fruit like dates too.
- 1 cup raisins (or 1/2 cup raisins + 1/2 cup chopped dates)
- 2 cups strong steeped orange pekoe or Earl Grey tea
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp nutmeg
You will need to soak the raisins in the tea and let cool to room temperature before preparing the batter for the cake.
Cream together the butter and sugar well.
Beat in the egg and vanilla extract and beat until light and fluffy.
Preheat the oven to 350 degrees F.
Lightly grease a large loaf pan and line with parchment paper. The pan I used is a 7 cup size but you can use two smaller 4 cup disposable aluminum loaf pans. This cake can also be baked in a bundt pan that has been well greased and floured.
Sift together the flour, baking powder, baking soda, cinnamon, allspice and nutmeg.
Add the dry ingredients to the creamed mixture alternately with the raisin and tea mixture. Begin and end with the dry ingredients, adding the dry ingredients in three portions and the liquid in 2 portions.
Spread the batter into the pan/s. Bake for about 40-50 minutes depending on the size of the loaf pan/s you use; just bake it until a wooden toothpick or skewer inserted into the center comes out clean.
Cool in the pan for 5 minutes before turning the loaf onto a wire rack to cool completely.
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