Slow Cooker Tea Loaf

Easy recipe for slow cooker tea loaf!

One of the great things about slow cookers is that they don’t generate as much heat as your normal oven. On a sultry, storm-coming evening like tonight, I can use my slow cooker to bake a tea loaf without heating the house up further, and while getting on with other things.

Perfect in my book! I used a standard tea loaf recipe, cramming in loads of currants, mixed peel and sultanas, and flavouring it with plenty of cinnamon. So comforting and great to slice up for a snack.

Then simply chuck it in your slow cooker, after greasing and lining the pot with baking paper or a cake liner. Cook on high for about 1.5 to 2 hours. In the meantime, do whatever you please! In just a while you can enjoy a slice of rich homemade fruit cake with a cup of tea. Would you even know it was baked in a slow cooker?

If you have now caught the slow cooker baking bug, make sure you check my slow cooker archives to find even more recipes! I’d love you to subscribe to receive new posts by email, and don’t forget you can follow me on Social Media including Facebook, Twitter, Instagram, Youtube and Pinterest!

Also make sure you check out my tips on baking in a slow cooker (with loads of slow cooker baking recipes) and how to make a cake in a slow cooker for loads of additional tips and tricks!

Pin my slow cooker tea loaf for later

Slow Cooker Tea Loaf

Enjoy a slice of this traditional fruit cake for snacks, and find out how to bake it in your crockpot

4.58 from 7 votes

Print Pin Rate

Course: Baking

Cuisine: Slow Cooker

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Servings: 8

Calories: 321kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 375 g mixed dried fruit I used currants, mixed peel and sultanas
• 250 ml hot tea
• 50 g butter or margarine
• 100 g light brown sugar
• 1 medium egg
• 225 g self-raising flour
• 3 tsp cinnamon

UK Measurements - US Measurements

Instructions

• Make the tea in a jug then measure your dried fruit into a large bowl.
• Pour the hot tea over the dried fruit and mix it well. Cover the bowl and leave it to soak overnight if possible or for a few hours. I soaked mine for 3 hours and this seemed plenty, as the fruit plumped up and soaked in a lot of the tea.
• Cream the butter with the sugar in another large bowl.
• Add the egg and beat well.
• Sift in the flour and mix. It may look dry at this stage but will be fine after you add the soaked fruit and any remaining tea.
• Add the fruit and any remaining tea. If there is a lot of remaining tea the best method is to pour some off into a bowl, and add it bit by bit until the mixture is moist but not too runny.
  
• Mix well.
• Grease and line your slow cooker pot with baking paper, then pour in the tea loaf mixture.
  
  
• Cook on high for one and a half to two hours. Keep an eye out for burning. Use the skewer test in the centre of the cake to check when it is ready.
  
  

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