A delicately perfumed twist on a classic low-fat tea loaf, that’s equally delicious served plain, lightly buttered or even with a wedge of crumbly cheese on the side. You can also use regular self-raising flour if the loaf doesn’t need to be gluten-free.
Step 1Put the tea bags into a medium heatproof bowl, pour over 150ml freshly-boiled water and leave to steep for 3min. Remove tea bags, squeezing lightly over the bowl to extract flavour, and discard. Add the sultanas and raisins to the bowl and leave to soak for at least 1hr (or overnight).
Step 2Preheat oven to 170°C (150°C fan) mark 3 and line a 900g loaf tin with baking parchment.
Step 3In a large bowl using a handheld electric whisk, beat the sugar and eggs until pale and slightly thickened. Sift in the flour, mixed spice and a pinch of fine salt, then add the lemon zest and soaked dried fruit mixture. Mix using a large spoon.
Step 4 Scrape into the prepared tin and smooth to level. Bake for 1hr, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5min, then transfer on to a wire rack to cool completely.
Step 5Serve in slices with salted butter, if you like (see intro).
TO STORE: Once cool, wrap loaf in clingfilm and keep in an airtight container at room temperature for up to 3 days.
Per serving (without butter):
Calories: 270
Protein: 5g
Total fat: 2g
Saturates: 0g
Carbs: 58g
Total sugars: 41g
Fibre: 2g
Baking recipes that are so easy, you could make them in your sleep
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
