Posted in Kafevend Blog

This week, try out this alcoholic twist on the traditional tea loaf. Any type of tea is fine and with the addition of the whiskey it makes for a moist tea loaf. This is also a good recipe for those out there looking to cut down on fat in their diet without compromising on taste.


  • 4oz glacé cherries
  • 6oz dark muscovado sugar
  •   4oz sultanas
  • 4oz raisins
  • 4oz currants
  •   ½ pint cold tea
  • 10oz self-raising flour, sifted
  • 1 egg
  •   3 tbsp Irish whiskey


  1. Mix the cherries, sugar, dried fruit and tea in a large bowl. Leave to soak overnight until all the tea has been absorbed by the fruit.
  2. Preheat the oven to 180ºC. Grease abd line a 2 ¼ lb loaf tin. Add the flour, then the egg to the fruit mixture and beat thoroughly until well mixed.
  3. Pour the mixture into the prepared tin and bake for 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.
  4. Prick the top of the cake with a skewer and drizzle over the whiskey while the cake is still hot. Allow to stand for about 5 minutes, then remove from the tin and cool on a wire rack.

    Recipe from: 'The ultimate fat free cook book' – edited by Linda Fraser (1997)

I have tried this one at home, and whilst tasty, I'd recommend adding more whiskey to those who want it to have a more prevalent alcoholic taste.

by Kafevend

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