Gluten Free Earl Grey Fruit Loaf

Makes 1 fruit loaf

A delicious fruit loaf infused with Earl Grey tea that combines delicate, citrus, bergamot notes with the woody flavour of tea. Serve tea loaf in simple slices or spread lightly with butter, to accompany a cup of your favourite tea.

Free from Gluten, 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. Pre-heat the oven.
  3. Rub some oil around the inside of a 1kg/2lb bread tin or insert a baking liner.
  4. Weigh the dried fruits into a bowl. If using prunes, dates or apricots cut these into quarters. Pour the tea into the bowl and leave until completely cold.
  5. Sieve the flour and baking powder into another bowl, add the sugar and mix together.
  6. Add the egg (or chickpea flour + water), oil, grated orange rind and juice and beat well.
  7. Discard the tea bags and stir the soaked fruit and liquid into the bowl.
  8. Tip the mixture into the prepared tin and smooth the top.
  9. Bake for 70-75 minutes.
  10. Leave the cake to cool in the tin for 10 minutes then gently turn it out onto a wire rack and leave to cool.


1kg/2lb bread tin, baking liner, mixing bowls x 2 and jug


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

70-75 minutes
Have made this twice now. Very easy and quick to make and very nice with some butter!!!! Would recommend!
By Helen Rankin
04 Mar 2021
Made this today and it’s lovely and fruity with the orange and tea flavours. I gave it 70minutes but honestly I think 65 would be enough. Different ovens of course as every baker knows
By Norma
15 Aug 2020
Good but a bit heavy on the stomach...Is cut out Some of the dried fruit next time
By Alison
07 Jul 2020
Perfect tea loaf, I used Lady Grey tea bags and the taste was divine. Thank you!
By Fiona Astor
28 Mar 2020
I used Lady Grey tea and a cranberry fruit mix and it was very tasty, nice easy cake to make
By Morag Lamping
23 Mar 2020
This cake is so easy to make and so delicious; it has been a family favourite since I first made it! Definitely deserves 5*****
By Stephanie Haldy
15 Mar 2020
Recipe works despite how runny the batter is before baking. I didn't have orange so I added 3 tbsp marmalade and baked it for 85 minutes just to make sure. Delicious with or without butter.
By Ange
25 Jan 2020
This cake was very tasty but a bit crumbly. I added dried apples as well. Lovely with a cup of tea.
By Fatemah Rajah
13 Dec 2019
I adapted this recipe for a FODMAP diet as I've recently developed a few food intolerances. It produced an extremely successful cake, tasty and moist and it didn't fall apart when you cut into it, as several gluten free cakes I've tried. My adjustments were: cranberries, blueberries and stem ginger instead of the dried fruit in the recipe - they worked really well with the earl grey tea. I shall definitely be making this again!
By Sarah Oakland
25 Nov 2019
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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