Recipe For Sour Cherry And Pecan Tea Loaf


300mls of hot tea
100g of dried cranberries
100g of dried sour cherries
175g of raisins
5mls of ground cinnamon
100g of melted butter
75g of pecan nuts which have been roughly chopped up
7.5mls of baking powder
100g of soft brown sugar
150g of wholemeal plain flour
100g of plain flour
2 beaten large eggs


Pour 300mls of hot tea into a bowl add the cinnamon, dried fruit and the sugar and then stir it all together. Cover and leave for at least four hours or overnight.

Pre heat an oven to 180 C or gas mark 4.

Lightly oil and line the base of a 900ml loaf tin

Baking Instructions

Add the flours, eggs, the baking powder, the butter and about three quarters of the pecan nuts to the fruit mixture that has been pre soaked and mix well.

Spoon the resulting mixture into the loaf tin. Level off the mixture.

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Scatter the remaining pecan nuts onto the top of the mixture.

Place in the centre of the pre heated oven and bake for about 1 hour and 15 minutes.

The loaf is baked when you can see a gorgeous pale golden colour and has risen.

Remove from the oven and leave to stand in the loaf tin for at least 5 minutes.

Remove the loaf from the tin and allow to cool on a rack.

The loaf will keep for about a week if stored in an airtight container.

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