Fruit Loaf |
Favourites 20

Prep Time: 15 Minutes plus at least 6 hours pre-prep time | Baking Time: 1 Hour 30 Minutes

Serves 10 to 15


  • 12 ounces (350 g) of mixed black currants and sultanas (golden raisins)
  • 1 cup (220 g) of packed dark brown sugar
  • 1 cup (240 ml) of warm black tea, strained
  • butter, for greasing
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of freshly grated nutmeg
  • ​1 large egg, beaten
  • 1 pound (450 g) of self-rising flour


  1. Mix the currants, sultanas, and brown sugar together in a large bowl, then pour in the tea. Cover the bowl and let it sit at room temperature for at least 6 hours or overnight.
  2. Preheat the oven the 325ºF (175ºC).
  3. Line a 2-pound (900-g) loaf pan with parchment paper and lightly butter the parchment.
  4. Stir the cinnamon and nutmeg into the fruit, then add the egg and stir it in. Slowly stir in the flour with a wooden spoon to form a medium-thick batter, then spoon the batter into the prepared loaf pan.
  5. Bake for 1½ hours, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown to a dark color, cover the pan with aluminum foil.
  6. ​Rest for 10 minutes, then tip it out of the loaf pan onto a cooling rack. Serve slightly warm with good butter or Caerphilly cheese.

Recipe taken from The British Table: A New Look at the Traditional Co of England, Scotland  Wales by Colman Andrews, published by Abrams, £30
Photography by Hirsheimer & Hamilton

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