Yorkshire Tea Loaf With Mixed Spice Cherries And Raisins Recipes

Steps:

• Weigh out the currants and raisins and place into a large bowl. Pour on the hot tea, cover the bowl with plastic wrap and leave to steep for 12 hours or overnight.
• The next day, the fruit will be very plump and juicy looking. Some tea will still remain in the bowl which is fine.
• Grease a 2 lb. loaf tin and preheat the oven to 150°C / 300°F.
• Cut the cherries into halves or thirds, depending on size, and add to the soaked raisins along with the sugar and spice. Stir until mostly dissolved.
• Add the eggs and mix well until evenly combined.
• Scatter the flour over the surface of the mixture. Using a wooden spoon, start at the centre of the bowl and beat the flour into the mixture, working your way out towards the edge until everything is well incorporated.
• Pour the batter into the prepared tin and bake for 1 hour and 30 to 40 minutes until golden brown on top and a skewer inserted in the middle comes out relatively clean (it may still be sticky if you hit a raisin).
• Allow to cool for 15-20 minutes in the tin before turning out onto a wire rack to cool completely.

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

Steps:

• Preheat oven to 350 and grease a 9x5" loaf pan (can also fit into three 5x3" mini pans).
• Combine flour, baking powder, baking soda, and salt and then set aside.
• Stir together sugar, yogurt, oil, eggs, vanilla and zest.
• Add flour mixture to wet ingredients and stir gently until well mixed (don't over mix or the loaf will be dry). Stir in dried fruit and nuts gently.
• Pour batter into pan and bake for 45-50 minutes until pick comes out clean (if using mini pans bake 25-30 minutes).
• Cool on wire rack 10 minutes before turning out.
• Stir together the ingredients for the glaze - watching the amount of orange juice to make it a nice pourable glaze and not too runny.
• Drizzle over cooled loaf.