Advertisement

Bake this malted stem ginger fruit loaf, then check out our tea loaf, bara brith, Jamaican ginger cake and more afternoon tea recipes. For a festive fruity bake, make our classic Christmas cake.

Ingredients

  • unsalted butter, for the tin
  • 100ml earl grey tea, hot and well brewed
  • 125ml malt extract, plus extra to glaze
  • 100ml light brown sugar
  • 175ml raisins
  • 75g pitted prunes, chopped
  • 1tsp ground ginger
  • 4 stem ginger, cut into small pieces
  • 2 eggs
  • 250g plain flour
  • 2tsp baking powder
  • ½tsp bicarbonate of soda

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin with a long strip of baking paper. Pour the tea into a bowl along with the malt extract, sugar, raisins, prunes, ground ginger and stem ginger. Leave for 15 mins to steep.

  • STEP 2

    Whisk in the remaining ingredients, plus ½ tsp of fine sea salt, until a smooth batter forms, then pour into the tin. Bake for 1 hr or until a skewer poked into the centre comes out clean. Cover with foil if it’s getting a little dark on top.

  • STEP 3

    Remove from the oven, cool in the tin for 10 mins before moving to a wire rack and cooling completely. Brush with a little malt extract once cool. Cut into slices and serve with a cup of tea.

We have plenty more loaf cake recipes

Date and pecan loaf cake on a board with two slices cut

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor

Also try

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement