Citrus Spice Tea Loaf with Whipped Butter

Citrus Spice Tea Loaf with Whipped Butter 🍊🍞 This is the sort of bake that makes the kitchen smell warm before the kettle has even boiled: a tender fruit-studded tea loaf, brushed with a light citrus honey glaze, then served in thick slices with soft whipped orange-lemon spice butter. It is simple enough for a weekend bake and pretty enough to wrap as a homemade food gift. ✨ Yield: 1 loaf, about 10 slices Time: 20 minutes prep, 30 minutes soaking, 55-65 minutes baking, plus cooling Ingredients For the tea loaf: - 1 cup / 150 g raisins, currants or mixed dried fruit - 3/4 cup / 180 ml strong hot black tea - 1 3/4 cups / 220 g plain flour - 2 tsp baking powder - 1/2 tsp fine salt - 1 tsp ground cinnamon - 1/2 tsp ground ginger - 1/4 tsp mixed spice or ground allspice - 1/2 cup / 100 g soft light brown sugar - Finely grated zest of 1 orange - Finely grated zest of 1 lemon - 2 large eggs - 1/3 cup / 75 g unsalted butter, melted and cooled slightly - 2 tbsp milk, only if the batter feels very stiff For the citrus honey glaze: - 2 tbsp honey or apricot jam - 1 tbsp orange juice - 1 tsp lemon juice - Pinch of cinnamon For the whipped citrus spice butter: - 1/2 cup / 115 g unsalted butter, softened - 1 tbsp honey - 1 tsp orange zest - 1/2 tsp lemon zest - 1/4 tsp cinnamon - Tiny pinch of salt Method 1. Put the dried fruit in a bowl, pour over the hot tea, and leave for 30 minutes. The fruit should look plump and glossy, with a little tea still sitting in the bowl. Do not drain it unless there is a lot of liquid left. 🫖 2. Heat the oven to 170C / 340F. Line a 2 lb loaf tin with baking paper, leaving a little overhang so the loaf lifts out easily. 3. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, mixed spice, brown sugar, orange zest and lemon zest. Break up any sugar lumps with your fingertips. 4. Add the soaked fruit and any remaining tea, the eggs and the melted butter. Fold gently until no dry flour remains. The batter should be thick and spoonable. If it feels dry or heavy, add 1-2 tbsp milk. 5. Spoon into the lined tin, smooth the top, and bake for 55-65 minutes. It is ready when the top is deep golden, the loaf springs back lightly, and a skewer comes out clean or with only moist crumbs. 6. While the loaf bakes, warm the honey or apricot jam with orange juice, lemon juice and a pinch of cinnamon until loose and glossy. 7. Brush the hot loaf with the citrus glaze, then cool in the tin for 15 minutes. Lift out and cool until just warm before slicing. This keeps the crumb neat but still soft. 8. Beat the softened butter with honey, citrus zests, cinnamon and salt until pale and fluffy. Taste and add a little extra zest if you want it brighter. 🧈 Serving and storage tips Serve thick slices slightly warm, with the whipped butter melting into the fruit-speckled crumb. For brunch, add strong tea or coffee and fresh orange segments. For gifting, let the loaf cool completely, wrap it snugly, and pack the butter separately in a small jar. The loaf keeps well for 3-4 days wrapped at room temperature, and the flavour deepens after the first day. The whipped butter keeps chilled for 5 days; bring it back to room temperature before serving. Save this one for a cosy bake, a tea table, or a homemade edible gift. More easy everyday cravings at Tasteloom.club 🌿