Beryl Tate the Kitchen Doctor E-mail:



My Yorkshire thrift comes to the fore when I make this cake. I'm a tea belly at heart, although sometimes I don't drink the teapot dry, so this is an ideal way of using up the remains of the tea !

You will need a 20 cm x 10 cm (8" x 4") rectangular loaf tin, which is greased, and the base lined with silicone or greaseproof paper.


INGREDIENTS to make an 8" x 4" loaf :-

225 g (8 oz) sultanas &/or raisins

175 ml (6 fl oz) cold tea

225 g (8 oz) self-raising flour

1 pinch salt

110 g (4 oz) demerara sugar

1 large beaten egg at room temperature



This no fat loaf uses the straightforward all-in-one method.

Soak the sultanas &/or raisins in the cold tea in a large mixing bowl overnight.

Sieve the flour and salt into the bowl of tea-soaked fruit, add the sugar and beaten egg, and stir until combined.

Place the mixture into the greased and lined loaf tin, and level the top of the mixture.

Place on the middle shelf of the oven at Gas Mark 4 / 350F / 180C (160C for fan oven).

Bake for 45 - 60 minutes until well risen, golden brown, shrunken from the sides slightly, and springy to touch.

Leave to cool slightly before turning out onto a cooling tray.