The fruit loaf is a traditional Welsh tea cake and is best eaten spread with butter with a cup of tea! Allow time to soak the fruit overnight. Check the cake after an hour, if it browns too quickly cover it with foil and return to the oven.
We really enjoyed this. I used strong black Irish breakfast tea to soak the fruit, which was black and golden raisins and currants. I also decreased the sugar to 125g. Mine was ready in 45 minutes but I may have converted the oven temperature incorrectly. Thanks for a great recipe! - 09 May 2013
Altered ingredient amounts. I upped the spices to a teaspoon each and it comes out divine - 17 Dec 2010 (Review from Allrecipes UK & Ireland)
Something else. This tea loaf is very good , very moorish!!!!!!!!!! - 04 Feb 2010 (Review from Allrecipes UK & Ireland)