Maggiebob’s Earl Grey tea loaf recipe

Welcome back to, that well-known hive of industrial espionage and den of libel, defamation and slander. Actually, if you came here looking for that you’re going to be sorely disappointed, sorry. Not on the menu.

So welcome to the real instead where it’s business as usual: a dash of playful sarcasm and a little militant tea drinking. And cake. Always with the cake.

Last week saw me bemoaning the current lack of love for the tea loaf (something that goes perfectly with any mildly militant cuppa consumption), and it turns out that a lot of other people feel the same way too. It’s time for a revival, cake fans! From now on we’re going to have a tea loaf of the month. You know it makes sense. It’s a lot like playmate of the month, but with cake.

Our first tea loaf is also our first guest blog, so it’s a double whammy of goodness. This slice of loveliness is made by the fabulous Maggiebob. I strongly recommend that you make this cake, visit her blog and follow her on Twitter. And now, over to her.

Tea-Loaf Maggiebob


“When the weather turns autumnal, I always start to dream about wonderful things to bake and enjoy with a nice warming cuppa. Nothing hits the spot quite like this Earl Grey tea loaf though. Sliced and buttered it is the perfect treat for any well earned tea break. This is my recipe, adapted through practice from various across the internet. You can create your own variation by playing around with different flavoured teas and different spicing.




2 Earl Grey tea bags

200g mixed dried fruit

100g Demerara sugar

250g plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon each of cinnamon and ground nutmeg

1 medium egg

1. Make up half a pint of tea. I like to use two tea bags for a nice strong tea flavour, but once the tea is brewed to a strength you’re happy with, remove the teabags and add the dried fruit and Demerara sugar to the bowl. Stir well, cover with a towel and leave to macerate for a few hours (or preferably overnight – trust me, it’s worth the wait).

2. Preheat the oven to 170oC (which I think is gas mark 3). Grease a loaf tin, or line it with a paper liner.

3. Add all of the dry ingredients (flour, baking powder, bicarbonate of soda and the spices) to your bowl of fruity tea and mix through, then beat in the egg. Spoon your mixture into the lined loaf tin.

4. Cover your tin loosely with baking parchment (allow enough room for the loaf to rise) and bake for 1 hour, then uncover and bake for a further 15 minutes, or until a skewer pushed into the middle of the loaf comes out clean. Remove from the tin (when cool enough) and place on a rack to cool further.

A nice idea if you’re visiting someone for tea is to wrap the tea loaf in cling film and then brown paper, tie with a rustic ribbon and take it to them as a little gift. The loaf lasts at least 5 days wrapped up or stored in a tin – if you don’t eat it all first.”

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  1. OMG – I am soooo making this at the weekend! Believe it or not I’ve never made a tea loaf, even though I love anything with raisins in it!! Sounds deelish…

  2. Yup – me too. Love tea loaf. I’ll report back if this non-baker can succeed…

  3. This looks fabulous doesn’t it? Well done Miss September – the Earl Grey tea loaf by Maggiebob. Quite the calendar girl.

    The Beau is insisting that we make one of these, pronto.

  4. Awww, thanks guys – I hope all your baking is successful!

    My next mission (after finishing consumption of the ‘test’ tea loaf I baked for this) is courgette cake – so if anyone has a recipe let me know!


  5. Hmm never tried tea in a cake before. Might have to give this a go. I am sure that the starving folk at work will demolish this pronto. Does your cake of the month have to contain tea????

  6. Hi DaisyMae, it doesn’t have to contain tea, but I think maybe it should be made in a loaf tin. Hope that helps 🙂

  7. WOW!!! Maggie Bob it was deeeelish! The raisins really did suck up the taste of the earl grey – amazing! We scoffed half the loaf in a day yesterday and we’ll no doubt finish the rest off today…naughty but sooooo nice!

  8. I have the fruit soaking in the tea, will make the cake tomorrow morning

  9. I had to come on here just to say Maggie Bob – wow! Penny’s been too busy so I went ahead and made your tea loaf this afternoon. It was incredibly easy and tastes absolutely fantastic. We have both just devoured 2 slices each, before it’s even cooled down.
    Thanks again for your recipe, utterly delicious!

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