Easter Tea Bread

Spring Show, class 38


  • 250g (9oz) plain flour 1tsp baking powder
  • 1tsp bicarb. of soda
  • 1tsp mixed spice
  • 125g (4oz) butter, cut into small chunks
  • 100g (3.5oz) light muscovado sugar
  • 250g (9oz) mixed dried fruit
  • 150ml (1⁄4pt) milk
  • 150g ready-made marzipan
  • 1tbsp apricot jam


Time needed: 1 hour and 30 minutes.

  1. Preheat oven


  2. Prepare a Loaf Tin

    Grease and line a 1kg (2lb 4oz) loaf tin with non-stick

  3. Mix dry ingredients & Butter

    Sift flour, baking powder, bicarb. of soda and mixed spice into large bowl, add
    butter and rub until resembles fine breadcrumbs.

  4. Add some Sugar

    Stir in sugar and dried fruit, add milk
    and mix to soft consistency.

  5. Tip into Tin

    Spoon half into tin, pull off chunks of marzipan and make a
    layer but not right to the edges, spoon over rest of mixture, smooth the surface.

  6. Bake

    For 1 hour until risen and firm to touch.
    Cover with foil for last 15 mins if needed.

  7. Cool in tin for 10 mins

    then run palette knife round edge and cool on wire rack.

  8. Heat jam with 1tbsp of water until boiling

    brush glaze over warm loaf.

  9. Leave to cool.

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