Fruit and Nut Tea Loaf – Fat Free!

With the December issue of my subscription to Good Food Magazine comes a calendar.  Inside the calendar there is always a recipe on each month.  One of the recipes is a Sultana Tea Loaf for March.  The one great thing about it is that it’s FAT FREE!  It does contain some brown sugar, but breaking it down to a per serving amount results in less than a tablespoon per slice (12 slices per loaf).  Obviously if you can manage to get more slices, then the sugar amount goes down even more.  So, because of the sugar, it could be a South Beach Phase 3 or a ‘once in a while treat’ on Phase 2.

As usual, I did some tweaking to it to make it a bit more SB friendly.  I’ll give you the recipe as it was on the calendar and I’ll give you my recipe as changed.  As I’m typing this sentence, the loaf is out of the oven and cooling in the pan.

The calendar recipe calls for the fruit to be soaked overnight in the tea.  I did not do that but left them to soak for about 2 hours.  I also used a bit less flour because whole wheat flour absorbs more liquid.

Recipe as per calendar:

~~SULTANA TEA LOAF~~

250g/9oz sultanas

100g/4oz mixed peel

140g/5oz light muscovado sugar

300ml/10½fl oz hot black tea made with 2 teabags

oil or butter, for greasing

300g/11oz self-raising flour

1 large egg, beaten

Put the sultanas, peel and sugar in a bowl and pour over the hot tea.  Stir well, then cover and leave to soak overnight.

The next day, heat oven to 150c/300f.  Lightly grease a 900g/2lb loaf tin and line with a wide strip of baking paper.

Stir the flour and egg into the fruit mixture, then turn into the tin and level the surface.  Bake for 1½ – 1¾ hours until risen and a skewer inserted into the middle comes out clean.  Cool for 10 minutes then turn out and cool on a wire rack.

Slice and spread with butter, if desired.

To freeze, cool and wrap in foil.  Thaw at room temp.

Terri’s Tweaked Recipe:

~~FRUIT AND NUT TEA LOAF~~

100g/4oz sultanas or raisins

100g/4oz dried currants

50g/2oz mixed peel

140g/5oz light muscovado sugar

300ml/10½fl oz hot black tea made with 2 teabags

oil, for greasing

275g/9¾oz whole wheat flour

1 tsp baking powder

¼ tsp. salt

50g/2oz chopped walnuts

1 large egg, beaten

Put the dried fruit and sugar in a medium bowl and pour over the hot tea.  Stir well and leave to soak for about 2 hours.

Heat oven to 150c/300f.  Lightly grease a 900g/2lb loaf tin and line with a wide strip of baking paper. (This is what I did and it worked out just fine)

Lined tin

In a large bowl, stir together the flour, baking powder, salt and nuts. Stir the egg into the fruit mixture then pour into the flour mixture and mix.  Turn into the lined tin and level the surface.  Bake for 1½ – 1¾ hours until risen and a skewer inserted into the middle comes out clean.

Cooling in the tin

Cool for 10 minutes then turn out and cool on a wire rack.

The loaf should lift right out of the tin using the baking paper.

Despite not having any fat in it, it is lovely and moist from the fruit and the tea.

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