Slow Cooker Tea Loaf
An old-fashioned fruit cake recipe where the dried fruit is soaked in tea before baking to add flavour and plump up the fruit
- 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
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 cinnamon 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.
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.
Calories: 321kcal | Carbohydrates: 63g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 62mg | Potassium: 382mg | Fiber: 5g | Sugar: 34g | Vitamin A: 185IU | Vitamin C: 0.6mg | Calcium: 105mg | Iron: 1.5mg