It is starting to feel a bit Christmassy, the festive lights are going up in shops and town centres, the gingerbread lattes are back in their red cups, and we’ve had a few colder evenings. So what better than a cake with festive and warming flavours?
Dried cranberries and crystallised ginger combine with dried dates and sultanas in this slow cooker tea loaf cake. Fieriness from the ginger and sweetness from the dried fruit makes this perfect for the festive season.
Baking in a Slow Cooker
One of the reason I bake in the slow cooker is because you can’t end up a dry cake in the slow cooker, they stay lovely and moist, and full of flavour.
With a bake like this tea loaf, which is a simple fruit cake, its so easy to make up the ingredients then leave it to cook gently. I always have something else to do and then I can get lost in whatever I am doing without having to worry about the cake burning!
How to Make a Tea Loaf Cake in the Slow Cooker
First soak the fruit in tea with orange zest.
Make up the cake mixture by combining the butter with the sugar, and then adding the eggs, flour and spices.
Mix in the soaked fruit. Pour the cake mixture into a silicone pan and place it in the base of your slow cooker. If you don’t have a silicone pan that fits your slow cooker, grease and line the slow cooker pot instead.
Cook on high for 1.5 to 2 hours, until a toothpick or skewer comes out clean.
Once baked and ready to take out of the slow cooker, it will look like this.
Enjoy a slice with a cup of tea for a great afternoon treat.
My family enjoyed this slow cooker tea loaf cake with cranberry and ginger as an after-school and work snack, and it disappeared quickly! I’ll be making it again during the festive season for sure.
More Tea Loaf Recipes
For more tea loaf recipes, how about:
- Super simple tea loaf from The Crafty Larder
- Barmbrack cake from Eats Amazing
- Fruity classic Yogi tea loaf from Elizabeth’s Kitchen Diary
- Chai tea bread from Lancashire Food
- Slow cooker tea loaf (traditional version) from me
Slow Cooker Tea Loaf Cake with Cranberry and Ginger
- 75 g sweetened dried cranberries
- 100 g dried mixed fruit
- 60 g chopped dates
- 30 g crystallised ginger chopped into small pieces
- 250 ml hot black tea
- Zest of an orange
- 50 g sunflower spread or butter
- 100 g golden caster sugar
- 1 medium free-range egg
- 165 g self-raising flour
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- Place the cranberries, mixed fruit, dates and ginger in a large bowl and pour in the hot black tea. Leave it to soak for five hours or overnight if you have more time.
- Add the orange zest and mix it in.
- Cream the sunflower spread or butter with the sugar until light and fluffy.
- Add the egg and beat well. Fold in the flour, cinnamon and ginger.
- It may appear a little dry but will be fine once you add the soaked fruit.
- Pour in the soaked fruit, which will have absorbed most of the tea and now be plump and shiny.
- Mix well.
- Pour the mixture into a silicone baking pan (prepare the pan with cake release spray first).
- Place the silicone pan in your slow cooker pot (I used my large 5.7 litre slow cooker for this recipe). Pour in a little hot water around the pan.
- To prevent the top of the cake getting soggy, place a clean tea towel under the lid of the slow cooker, then replace the lid.
- Turn the slow cooker onto high and cook for 1.5 to 2 hours until a skewer comes out clean.
- Remove the silicone pan from your slow cooker and leave it to cool.