West Cumberland Tea Bread – a delicious recipe with fluid, flour, mixed spice, salt, egg, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
The day before you bake the tea bread place the mixed dried fruit into your mixing bowl and cover with the tea. Soak the fruit overnight.
2
The next day add all the other ingredients to the soaked fruit and mix well.
3
Pour the mixture into a greased and lined 2lb loaf tin and bake in the top oven of the Aga with the grid shelf on the oven floor and the cold plain shelf above for about 1 hour but check after about 45 minutes. A skewer inserted should come out clean.
4
Turn the tea bread out onto a baking rack to cool.
5
Serve sliced and buttered (optional) with a cuppa.
6
For conventional ovens the temperatures are gas mark 3 or 170 degrees centigrade and cooking time will probably be 1 hour 15 mins to 1 hour 30 minutes.
401
kcal
Calories
3
g
Fat
82
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 fluid oz tea, 12 ounces mixed dried fruit, 10 ounces self raising flour (or plain flour and 1 teaspoon baking powder), 1 teaspoon mixed spice, and more.
Yes, West Cumberland Tea Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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