Rooibos Tea Loaf Cake

Side view of tea cake with slice on top of parchment, with cup of tea in background.

This deliciously fruity and moist rooibos infused tea loaf cake is super easy to make and full of goodness. Low in sugar and fat this simple cake tastes delicious with a cup of tea or coffee.

Course Dessert

Cuisine British, vegetarian

Prep Time 10

Cook Time 1

Soaking 4

Total Time 5 10

Servings slices

Calories 326kcal

Author Monika Dabrowski

Equipment

23 cm/ 9'' loaf pan

Ingredients

1 cup+2tbsp rooibos tea made using 4 tea bags
1 cup dried sweetened cranberries
⅔ cup sultanas raisins
2 cups less 2tsp all-purpose/plain flour
2 teaspoons baking powder
Zest of 1 orange
Pinch of fine sea salt
¼ cup+½tbsp vegetable oil plus 1 teaspoon for greasing the pan
2 large eggs
⅓ cup+1tbsp light brown sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Make the tea (infuse for 5 minutes, then discard the tea bags). Ensure you have 1 and ⅛ cup of tea. Combine it with the cranberries and sultanas, stir, cover and leave to soak for 4-5 hours, stirring once or twice.
Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 22 cm (9'') loaf pan with baking parchment. Set aside.
In a large bowl whisk together the flour, baking powder, orange zest and a pinch of salt.
In another bowl beat together the eggs, sugar, oil and vanilla extract until light and fluffy (for about 2 minutes). Pour in the entire dried fruit mixture and stir.
Add the dry ingredients and stir only until the flour is no longer visible.
Pour the batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour (or until a toothpick inserted in the middle comes out clean).
Remove from the oven and set aside for 15 minutes then lift out of the pan and place on a rack to cool completely.

Notes

After you've discarded the tea bags make sure you have 270 ml (1 and ⅛ cup) of tea before soaking the fruit.
Do not overstir the batter. Stir just to incorporate the ingredients. The batter will be thick.
What dried fruit to use: I used a combination of dried sweetened cranberries and sultanas, but other good options include raisins, currants or dried cherries so you can use your own fruit combination.
Allow the cake to cool completely before cutting.
You can use other types of tea to make this tea cake but you might need to add a little more sugar and use 2 tea bags (especially with black tea as it's very bitter).
Store wrapped in paper or in a plastic container for up to 3 days.
Freeze for up to 3 months.

Nutrition