Gluten Free Earl Grey Fruit Loaf

Delicious fruit loaf infused with Earl Grey to combine delicate flavours of citrusy bergamot notes with the tea’s bitter, woody flavour. Ideal served sliced, spread lightly with butter and accompanied by a lovely cup of tea.

Free from Gluten, Peanuts, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan


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  1. Put the tea bags into a jug, add the boiling water and leave to stand for 10 minutes.
  2. Line a 1kg/2lb loaf tin/bread tin with parchment and pre-heat the oven.
  3. Weigh the dried fruits into another bowl. If using prunes, dates or apricots cut these into quarters. Pour the tea into the bowl and leave until completely cold.
  4. Sieve the flour and baking powder into another bowl, add the sugar and mix together.
  5. Add the egg (or chickpea flour + water), oil, grated orange rind and juice and beat well.
  6. Discard the tea bags and stir the soaked fruit and liquid into the bowl.
  7. Tip the mixture into the prepared tin and smooth the top.
  8. Bake for 70-75 minutes.
  9. Gently turn out the cake onto a wire rack and leave to cool.


1kg/2lb bread tin, mixing bowl and parchment paper


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

70-75 minutes
I forgot to add the oil , but overall the loaf was tasty and as mentioned in another review you cannot really tell that its gluten free. Fruit loaf is one of my favourites. I would make this again
By Bee
22 Apr 2019
Made this recipe at the weekend - WOW it tastes absolutely amazing, so easy to make and went down a treat with everyone. Thank you cannot wait to try more of the recipes
By Michelle
02 Apr 2019
Heavenly cake. Easy to bake, the whole family loved it,
By Vered
08 Oct 2018
Excellent recipe lovely moist fruit cake - can hardly tell it’s gluten free!
By Daisy
04 Jun 2018
I did everything as written in the recipe, except for, I covered the cake with foil for the first 25 minutes of baking. It came out delicious and it has enough moisture to be eaten without butter.
By Mrs Elīna Jakuba�eca
27 May 2016
This teacake is robust yet moist and does not need to be eaten with butter, though I'm sure it would be fine with it. It is a great way of using up any leftover dried fruit in the larder. I happened to have prunes, raisins and cranberries. I have made some substitutions: white spelt flour for gluten-free flour and molasses sugar + maple syrup for soft brown sugar. I noticed that the overall mixture seemed quite runny after adding the oil. (I chose walnut oil.) However, the final cake was quite strong,so don't be concerned if yours also seems runny. I left the cake in the oven for 42 minutes, which was probably a touch too long since the top was slightly dark. Had I noticed earlier, I might have covered it in foil for the last 5-10 minutes. Therefore, I suggest that you check your loaf a little earlier just in case you have the same issue! Top Tip: make sure that your earl grey tea bags are as fresh as possible and allow them a little time with the boiling water on their own before adding the fruit for a stronger flavour. (Mine wasn't terribly strong.) You could also add a cardamom pod to the tea at the beginning for additional flavour - so long as you remember to take it out before baking! Enjoy, bakers!
By Mrs Charlotte Burn
27 Feb 2016

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