Slow Cooker Cranberry and Ginger Tea Loaf Cake
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 tea loaf cake made in the slow cooker. You won’t get a dry cake in the slow cooker, they stay lovely and moist, and full of flavour.
My family enjoyed this slow cooker cranberry and ginger tea loaf cake as an after-school and work snack, and it disappeared quickly! I’ll be making it again during the festive season for sure.
A delicious tea loaf cake with festive flavours of cranberry and ginger, made in your slow cooker.
- 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.
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.
Soaking the fruit in tea with orange zest.
Baked and ready to take out of the slow cooker.
Enjoy a slice with a cup of tea for a great afternoon treat.
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