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Raisin Tea Loaf

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.

Old Fashioned Raisin Tea Loaf

Old Fashioned Raisin Tea Loaf

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.

Close up stock photo of golden raisins for butter tarts

I used sultanas in this recipe but any other kind, like golden raisins or even currents work well too

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.

Old Fashioned Raisin Tea Loaf

Old Fashioned Raisin Tea Loaf

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Old Fashioned Raisin Tea Loaf

Old Fashioned Raisin Tea Loaf

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Old Fashioned Raisin Tea Loaf
Yield: 16 servings

Raisin Tea Loaf

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

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.

Ingredients

  • 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

Instructions

  1. You will need to soak the raisins in the tea and let cool to room temperature before preparing the batter for the cake.
  2. Cream together the butter and sugar well.
  3. Beat in the egg and vanilla extract and beat until light and fluffy.
  4. Preheat the oven to 350 degrees F.
  5. 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.
  6. Sift together the flour, baking powder, baking soda, cinnamon, allspice and nutmeg.
  7. 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.
  8. 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.
  9. Cool in the pan for 5 minutes before turning the loaf onto a wire rack to cool completely.

Notes

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

Nutrition Information

Yield

16

Serving Size

1 g

Amount Per Serving Calories 206Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 137mgCarbohydrates 35gFiber 1gSugar 18gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Louise Pitts

Thursday 23rd of January 2020

Do I add all the liquid the fruit was in ...? Louise

Linda

Wednesday 12th of June 2019

I hate raisins but I was intrigued that the recipe called for tea. The loaves were easy to make and they turned out to be DELICIOUS! The texture of the raisins was much improved by their little tea bath and the tea taste doesn't hijack the loaf. I'm going to try it with Earl Gray or Rooibos tea next time.

Marg

Sunday 9th of June 2019

I have two loaves ready for the oven as soon as my bread is baked. Thank you for the recipe.

Tina Blagdon

Wednesday 8th of May 2019

Could you do tea biscuits with this recipe rather than a loaf?

Barry C. Parsons

Thursday 9th of May 2019

I don't understand your question, I'm afraid. How do you propose turning a cake batter into a biscuit dough? Am I missing something here?

Joan

Monday 1st of September 2014

I don't like the taste of tea. Could I use orange juice, or 1/2 OJ and water instead? Does the liquid have to be hot? Thanks. Love your site.

Barry C. Parsons

Monday 1st of September 2014

Don't be concerned of a question doesn't appear on the page immediately. I have to approve them before they are shown. Your liquid suggestions should be fine. The liquid doesn't need to be hot.

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