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Slow cooker tea loaf cake recipe
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4.59 from 12 votes

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
Course Baking
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8
Calories 321kcal


  • 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.
  • 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.


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