If you are planning to do some baking for King Charles’ coronation this weekend, I guarantee that you cannot go wrong with this Tea Bread. I found the recipe on the Royal Collection Trust website. Made with quintessential British Earl Grey tea, the citrus flavours and a hint of spice balance wonderfully with the dried fruits. Happily, not over-sweet, the soft brown sugar adds a wonderful caramel note, which complements the sticky, shiny honey glaze.

The Palace recommends serving it as is, simply sliced, or with some salted butter, (my favourite), perhaps some added jam, or even with cheese. It is exceptionally quick and easy to make, but you do need to remember to start soaking the fruit in tea and sugar, the night before you plan to bake it.

How many loaves does this recipe make?

Please note that the recipe below makes 2 x 900g/2lb loaves. The original recipe makes just one loaf and uses 1½ eggs. I prefer not to faff with the eggs, so I double the recipe to make 2. They freeze wonderfully well.

How to make Buckingham Palace Tea Bread

Where is this recipe from?

This wonderful recipe is the Royal Collection Trust website. Please remember to start making it, the night before you plan to bake it.

Collect all your ingredients together:

boiling water
Earl Grey teabags, or your tea of choice
soft brown sugar
dried mixed fruit (golden sultanas, dried apricots, raisins and currants)
plain/all-purpose flour
baking powder
ground mixed spice
fine salt
free-range eggs, beaten – extra milk, if necessary
runny honey, to glaze

How to make this fabulous loaf:

The day before you bake the bread: pour the boiling water over the tea bags and leave to infuse for 10 minutes. After 10 minutes, remove the tea bags.
Prepare the dried fruit, if necessary, and measure directly into the mixing bowl with the tea. Add the sugar and mix well. Cover and leave until the following day.
When you are ready to make the cake: preheat the oven and line 2 x 900g/2lb loaf tins. Alternatively use cake tin liners.
Stir the dried fruit, tea and sugar well, making sure that any sugar which has settled at the bottom of the mixing bowl, is thoroughly mixed with the fruit.
Crack the eggs into a small mixing bowl and weigh them. Add extra milk to come to 150g, if necessary. Add to the fruit.
Also add, and fold in, the flour, baking powder, spice and salt.
Transfer to 2 x lined 900g/2lb loaf tins and level the surfaces.
Bake in the centre of a preheated oven for 50 minutes, or until the loaf is very nearly cooked and is a light golden-brown colour.
Heat the honey over a moderate heat. Remove the loaves from the oven and brush liberally with the honey. Return to the oven for a further 10 – 15 minutes, or until the cakes are darker golden in colour and glossy.
Leave to cool in the tin for 5 minutes and then transfer to a wire rack.
Delicious served simply sliced, or with some salted butter, (my favourite), perhaps some added jam, or even with cheese.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Buckingham Palace Tea Bread

I found the recipe on the Royal Collection Trust website. Made with quintessential British Earl Grey tea, the citrus flavours and a hint of spice balance wonderfully with the dried fruits. Happily not over-sweet, the soft brown sugar adds a wonderful caramel note, which complements the sticky, shiny honey glaze.

Makes 2 x 900g/2lb loaves

Course afternoon tea, Morning Coffee, treat

Cuisine British

Keyword fruit cake, Tea bread

Cook Time 1 hour 5 minutes

Ingredients

300ml boiling water
4 x Earl Grey teabags, or your tea of choice
240g soft brown sugar
500g dried mixed fruit (golden sultanas, dried apricots, raisins and currants)
360g plain/all-purpose flour
2 teaspoons baking powder
2 teaspoons ground mixed spice
½ teaspoon fine salt
150g/3 free-range eggs, beaten – make up with extra milk, if necessary
80g runny honey, to glaze

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
The day before you bake the bread: pour the boiling water over the tea bags and leave to infuse for 10 minutes. After 10 minutes, remove the tea bags.
Prepare the dried fruit, if necessary, and measure directly into the mixing bowl with the tea. Add the sugar and mix well. Cover and leave until the following day.
When you are ready to make the cake: preheat oven to fan 150°C/170°C/325°F/Gas 3 and grease and line 2 x 900g/2lb loaf tins. Alternatively use cake tin liners.
Stir the dried fruit, tea and sugar well, making sure that any sugar which has settled at the bottom of the mixing bowl, is thoroughly mixed with the fruit.
Crack the eggs into a small mixing bowl and weigh them. Add extra milk to come to 150g, if necessary. Add to the fruit.
Also add, and fold in, the flour, baking powder, spice and salt.
Transfer to 2 x lined 900g/2lb loaf tins and level the surfaces.
Bake in the centre of a preheated oven for 50 minutes, or until the loaf is very nearly cooked and is a light golden-brown colour.
Heat the honey over a moderate heat. Remove the loaves from the oven and brush liberally with the honey. Return to the oven for a further 10 – 15 minutes, or until the cakes are darker golden in colour and glossy.
Leave to cool in the tin for 5 minutes and then transfer to a wire rack.
Delicious served simply sliced, or with some salted butter, perhaps some added jam, or even with cheese.

Recipe Notes

Equipment:

kitchen scales and measuring spoons
measuring jug
mixing bowl
2 x 900g/2lb loaf tins, greased and lined with baking parchment, or use cake tin liner

Where is this recipe from?

I found this recipe on the Royal Collection Trust website.