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+ servings
5 from 2 votes

Slow Cooker Tea Loaf Cake with Cranberry and Ginger

A delicious tea loaf fruit cake with festive flavours of cranberry and ginger, made in your slow cooker.
Course Dessert
Cuisine Slow Cooker
Prep Time 15 minutes
Cook Time 2 hours
Soaking Time 5 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 270kcal


  • 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.


Calories: 270kcal | Carbohydrates: 52g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 56mg | Potassium: 173mg | Fiber: 3g | Sugar: 32g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.7mg