Mary’s Tea Time Cake is one of those recipes that you want to make again and again. There is no denying that Mary Berry knows her stuff when it comes to baking.
This simple recipe creates a tea time cake that is packed full of fruit and is absolutely delicious with a cup of tea.
I came across the recipe for the cake in a magazine and cut it out to put in my recipe folder. I’ve been collecting recipes since I was in my early teens.
Before Pinterest came along, you either wrote them out or cut them out. I have many recipes that I cut out and never made, but some, like this one, has been well used.
What is a Tea Loaf?
Tea Bread or Tea Loaf is a traditional British cake. Dried fruit is soaked in tea, preferably overnight, and then mixed with flour, sugar, spices and an egg. The loaf is then baked slowly and left to cool in the tin before cutting into slices.
Different regions and countries have their own speciality tea breads. In Wales, it is Bara Brith, in England, Tea Bread is most associated with Yorkshire where it is served with Wensleydale cheese. In Ireland, the fruited tea bread is known as Barm Brack.
Mary’s Tea Time Cake Q & A
What dried fruit do I use?
You can buy ready mixed packets of dried fruit or you can make up the quantity using any combination of raisins, sultanas, currants, dried cranberries or dried cherries. You can use larger dried fruits like apricots, prunes and dried apples, just cut them up first.
What kind of tea do I use?
Mary suggests Earl Grey Tea which has a distinctive, slightly floral taste. I usually use black tea, an ordinary tea bag works just fine. Sometimes I use chai tea, the spices work really well in a cake. Why not try your own favourite tea?
How long does the fruit have to soak in the tea?
Soak the fruit in the tea overnight. The fruit will soak up all the tea and plump up beautifully. If I forget to soak the fruit overnight and want to make this tea time cake, then two hours is the minimum soaking time.
Do I need any special equipment?
You will need a 900-gram loaf tin, a grater for the lemon zest, a bowl, and a spoon. That’s it, no need for electric mixers or fancy gadgets. In fact, if I don’t have a lemon, I just leave that out. It does add extra flavour but it’s not absolutely essential.
Why do I need to leave the cake in the tin for 10 minutes to cool?
Cooling the cake in the tin helps to keep the moisture in the cake. It will also help you remove the cake from the tin, although I always line my tin with a baking parchment liner, so it always comes out clean.
I’ve made this so many times and it always turns out perfectly. I wanted to share it with you because even if you have never baked before, you can make this cake, it is perfect for beginners
More Tea Time Cakes from Farmersgirl Kitchen
Apricot Tea Bread is one of my all-time cake tin favourites. It’s really simple to make you just need to plan ahead to soak the dried fruit in advance.
Brilliant Blender Banana Bread is the ideal way to use those overripe bananas in your fruit bowl. I’ve been making this recipe for Banana Bread for 10 years and it has never disappointed.
Yorkshire Barm Brack is a rich and delicious fruit cake This recipe also includes a little Scotch whisky which makes it even more special.
More Tea Time Cakes
- Gluten-Free Tea Bread (Bara Brith) – Christina’s Cucina
- Treacle Gingerbread Loaf – Tinned Tomatoes
- Super Simple All Bran Fruit Loaf – Crumbs & Corkscrews
Mary’s Tea Time Cake
Ingredients
- 350 g mix dried fruit
- 225 g soft light brown sugar
- 300 ml hot tea made with two tea bags.
- 275 g self-raising flour
- zest of a lemon
- 1 large egg beaten
Instructions
- Put the dried fruit and sugar in a bowl and pour over the hot tea.
- Leave to soak overnight, or if you are in a hurry for two hours.
- Heat the oven to 150C/130C fan/gas 2
- Line a 900g/2lb loaf tin with baking parchment or use a loaf tin liner
- Add the flour, lemon zest and beaten egg and stir with a spoon till mixed through.
- Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
- Peel of the baking paper or liner and serve sliced with or without butter
Notes
I’m linking up Mary’s Tea Time Cake to Bake of the Week at Casa Costello
Jean says
What a lovely cake – perfect for a treat with a morning coffee or an afternoon cup of tea…..or a bedtime mug of cocoa, not to mention the midnight munchies !!
Janice Pattie says
It certainly is Jean.
Helen at Casa Costello says
Oh I really need to join in with your linky – Makes all those files of recipes hanging around the house seem necessary! This cake is the sort of cake I dreamed of always having in the cupboard for when guests call – 3 children later, I now realise cake doesn't ever hang around that long! Thanks for joining in with #Bakeoftheweek
Janice Pattie says
It would be lovely to have you join me for #RecipeClippings Helen. My cakes last a lot longer now and sometimes I freeze some slices so I can quickly whip them out of the freezer and, at least, look like I always have cake in the house 😉
Karen S Booth says
What a LOVELY post and recipe Janice! I love recipes like this, as I must try to enter your clippings challenge this month too! Karen
Janice Pattie says
Thanks Karen, it would be lovely to have join me for #RecipeClippings. I'm sure you have plenty of them!
Jean | DelightfulRepast.com says
Janice, what a lovely loaf! I'd like a slice of it right this minute to go with the Earl Grey I'm drinking. I only recently saw Mary on TV for the first time (I'm in the US, plus I don't have cable, so I have to wait for shows to come out on Roku streaming) and she seemed soooo nice.
Janice Pattie says
Aw Mary is a lovely lady. I met her briefly at the BBC Good Food Show when she signed a couple of books for me. You should try the cake it's really good.
Lucy Corry - The Kitchenmaid says
Hi Janice, happy new year! Love the idea of recipe clippings, god knows I have enough of them! Great looking loaf – very solid and sustaining. Hope you're well and that spring doesn't feel too far away, Lucy
Janice Pattie says
Lovely to have you visit Lucy and looking forward to you joining in with some Recipe Clippings.
Nayna Kanabar says
This cake looks delicious . I love Mary Berry recipes they always turn out well.
Janice Pattie says
Thanks Nanya, yes they do turn out well.
Manjiri says
ah finally a blog post about cakes after all the healthy recipes , one must treat oneself now and again hehhehe, I love your recipe challenge idea too Janice , I have a large collection of clippings !
Janice Pattie says
Ah well but it is low fat and full of fruit so almost healthy 😉
Rachel Cotterill says
That looks really great, perfect for elevenses with a nice cuppa 🙂
Janice Pattie says
Thanks Rachel, it's a great little cake and perfect with a cuppa
Sally Sellwood says
I do love these kinds of cake – just so satisfying with a cup of tea. I have to say I'm not a big fan of Mary Berry but everything of hers that I've cooked turns out brilliantly
Janice Pattie says
Her recipes are pretty foolproof and my go to baking book is her Fast Cakes book.
belleau kitchen says
Oooh that looks so good. I love this kind of tea cake. My grandma used to bring somethingije this out after lunch on a Sunday and serve each slice slathered in butter!! Gorgeous!
Janice Pattie says
Yes, it's definitely a grandma cake -oh yes and as I am a grandmother, very appropriate!
GG says
That would be Mr Glam's favourite. He loves a fruit cake and this one sounds both delicious ad flexible. GG
Janice Pattie says
Mr Glam has good taste, it freezes well too, cut in slices for quick defrost.
Charlene F says
Looks wonderful, perfect with a cup of tea mid-morning or mid-afternoon. I wish I could take a slice for work 🙂 x
Janice Pattie says
Thanks Charlene.
[email protected] in Pyjamas says
I love tea time cakes and like yourself have a folder of recipe clippings that I want to try, this fruit cake looks wonderful. I would love for you to stop by and share this and other recipes with us over at Sweet and Savoury Sunday. Have a great day!
Janice Pattie says
I will Laura, on my way over!
Georgina morrison says
This cake is called Bara Brith a good old Welsh recipe
Janice Pattie says
Thanks Georgina, so many different names for a tea loaf, I also have a Yorkshire Barm Brack recipe which is also a tea loaf.
Lyn says
Am just making this cake. Having soaked the fruit overnight I drained off the excess tea liquid. Is this correct or do you keep all the liquid in the mix?
Janice Pattie says
Hi Lyn
I leave add the liquid into the cake, but it will probably work okay anyway, it’s a very forgiving recipe.
Lyn says
Yes, it worked and took less time because the mix was not as wet. I added 1tspn of mixed spice as I had seen it in another recipe. Yummy!
Janice Pattie says
That’s great Lyn, I’m so pleased it worked okay. Mixed spice is a great addition.
Christina | Christina's Cucina says
I love tea bread, it’s just such a classic recipe. Perfect for breakfast or with an afternoon cup of tea!
Janice Pattie says
Me too! Thank you, your gluten free version looks great.
Denis M says
Ireland is not a region of the UK You might as well write Sweden it would be as geographically accurate.
Janice Pattie says
Hi Denis, you are, of course, 100% correct. My phrasing is inaccurate and I will amend it as soon as I can. Thank you for your feedback.
Trevor Anderson says
Fantastic toasted with lots of real butter..
Janice Pattie says
I’m so glad you like it, Trevor.