Earl grey tea fruit loaf by Mary Berry

Earl Grey tea fruit loaf by Mary Berry

I adore fruitcake in any permutation so when I stumbled on this recipe I knew I needed to give it a bash. You stir everything together easily by hand and if you like butter on your fruit bread, this is the perfect vessel in which to enjoy it.

Earl Grey tea fruit loaf by Mary Berry

The recipe is also a little mystery because the one I made was slightly adapted from one I saw on the Delicious magazine website and was by Paul Hollywood. It somehow mysteriously disappeared from the link I saved and after a number of searches, it’s gone. I then found this version by Mary Berry and it’s more or less the same recipe I made.

His recipe had used black tea and less of it, and I recall straining off the liquid, but I liked Early Grey tea which gives it that nice bergamot citrus flavour. 

I used a mix of whatever dried fruit I had lying around. There were raisins, currents and sultanas, even perhaps a few cranberries. I don’t think it matters too much. It’s delicious served with loads of butter and of course a cup of tea. 

Earl Grey tea fruit loaf by Mary Berry

Earl Grey tea fruit loaf by Mary Berry

Earl Grey Tea fruit loaf

Print Recipe
Earl Grey tea fruit loaf by Mary Berry
Prep Time:10 minutes
Cook Time:1 hour 30 minutes


  • 350 g raisins currents & sultanas
  • 300 ml strongly brewed hot Earl Grey tea
  • 275 g self-raising flour
  • 225 g light or dark muscovado sugar or use any brown sugar
  • 1 large free-range egg beaten


  • Place all the fruit in a bowl and cover it with hot tea. Leave to soak overnight.
  • Preheat the oven to 150C/130C Fan and line a 900g/2lb loaf tin with non-stick baking paper.
  • Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
  • Spoon the mixture into the prepared tin and smooth out the top.
  • Bake for 1¾ hours, or until the cake is risen and is just firm to the touch, but check it after 1¼ hours to see how it is doing. Loosely cover with a piece of tin foil from about halfway through to prevent over-browning if necessary. Leave to cool in the tin for about 10 minutes.
  • Turn out the loaf and remove the paper.
  • Serve thick slices with a generous spread of butter.
Servings: 1 loaf
Author: Mary Berry




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  1. This tea loaf is absolutely amazing and so easy. I cannot keep up with the demand for it among my friends and family!

  2. Im so glad you enjoyed the recipe Emma

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