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Cinnamon Cherry Tea Bread

Richly fruited, lip-smackingly tangy and delightfully light. This Cinnamon Cherry Tea Bread needs no fancy adornments. It's easy to make and is sure to please even the choosiest of cake connoisseurs.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Baking, Cake
Cuisine: British
Servings: 12 -16


  • 125 g/ 3/4 cup Dried cherries
  • 75 g/ 1/2 cup Raisins
  • 1 Tea bag (I used Ceylon)
  • 275 ml/ 1 cup + 2 tbsp Just boiled water
  • 125 g/ 2/3 cup Light muscovado sugar
  • 3 tbsp Honey
  • 2 Large eggs
  • 300 g/ 2 1/2 cups plain (all purpose) flour
  • 2 1/2 tsp Baking powder
  • 2 tsp Ground cinnamon
  • Zest of 1 orange


  • Put the dried fruits and tea bag into a large jug. Pour the just boiled water on top and leave to soak for 2 hours (or overnight). Remove the tea bag
  • Pre-heat the oven to 160°C/ 310°F and line a 2 LB loaf tin with baking parchment
  • Put the sugar, honey and eggs into a large bowl and mix, with electric beaters, until pale and thick (the consistency of fairly thick custard). This will take around 5 minutes
  • Measure out the flour, baking powder and cinnamon into a bowl. Stir to combine, then sieve half into the batter and fold in
  • Mix the dried fruit, soaking liquid and the orange zest into the batter
  • Finally, sieve in the remaining flour and fold through until the flour has been fully incorporated
  • Spoon into the baking tin and bake for 50-60 minutes in the oven. The tea loaf is cooked when a skewer coming out clean. (after 45 minutes cover the top of the cake with foil if you think it might burn but the cake needs longer)
  • Allow to cool completely in the tin. Then slice and serve on it's own or with a slick of butter
  • Eat within 3 days