Mary Berry Tea Loaf Recipe

This classic Mary Berry tea loaf is a gently spiced, fruit-rich bake that is wonderfully moist and comforting. The texture is soft and close, with plump dried fruit infused with hot tea for deep, rounded flavour. It is an easy, no-fuss recipe that suits beginner bakers and seasoned home cooks alike. From start to finish, it takes around 90 minutes, including baking and cooling.

Ingredients

For the tea-soaked fruit

• 300g mixed dried fruit
• 250ml hot strong black tea
• 1 tbsp dark brown sugar

For the loaf batter

• 225g self-raising flour
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1 large egg
• 85g light brown sugar
• 2 tbsp milk

How to Make Mary Berry Tea Loaf

• Prepare the fruit: Place the dried fruit in a bowl. Pour over the hot tea, add the dark brown sugar, stir well, then cover and leave to soak for at least 1 hour. For best results, soak overnight.
• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Grease and line a 900g loaf tin with baking parchment.
• Mix the dry ingredients: Sift the flour, mixed spice, and cinnamon into a large mixing bowl.
• Add the wet ingredients: Stir in the soaked fruit along with any remaining liquid. Add the egg, light brown sugar, and milk. Mix until fully combined and smooth.
• Bake the loaf: Spoon the mixture into the prepared tin and level the surface. Bake for 60 to 70 minutes until well risen and a skewer inserted into the centre comes out clean.
• Cool: Leave the loaf to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips for the Best Tea Loaf

Why is my tea loaf dry?

Dry loaf usually means the fruit was not soaked long enough or the cake was overbaked. Make sure the fruit is fully plump before mixing.

Can I make this loaf lighter?

For a lighter texture, do not overmix the batter. Stir just until everything is combined.

How do I stop the top from browning too fast?

If the loaf colours too quickly, loosely cover the top with foil for the final 15 minutes of baking.

Serving Suggestions

• Serve sliced with butter for afternoon tea
• Enjoy plain with a cup of strong tea
• Toast lightly and spread with honey

Storage

Room temperature

Store wrapped in foil or an airtight container for up to 4 days.

Refrigerator

Not recommended, as refrigeration can dry out the loaf.

Freezing

Freeze slices or the whole loaf well wrapped for up to 3 months. Defrost at room temperature.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 4g
• Saturated fat: 1g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Tea Loaf Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A moist, gently spiced Mary Berry tea loaf made with tea-soaked dried fruit. Perfect for afternoon tea or a simple slice with butter.

Ingredients

• 300g mixed dried fruit

• 250ml hot strong black tea

• 1 tbsp dark brown sugar

• 225g self-raising flour

• 1 tsp mixed spice

• 1 tsp ground cinnamon

• 1 large egg

• 85g light brown sugar

• 2 tbsp milk

Directions

• Soak dried fruit in hot tea with sugar for at least 1 hour.
• Preheat oven to 170°C and line a loaf tin.
• Mix flour and spices in a bowl.
• Add soaked fruit, egg, sugar, and milk. Stir well.
• Bake for 60 to 70 minutes until cooked through.
• Cool before slicing and serving.

Notes

• Soaking fruit overnight gives the best texture.
• Cover with foil if browning too quickly.
• Keeps well for several days when wrapped.