Gluten Free Earl Grey Fruit Loaf


  • 2 earl grey tea bags
  • 200ml boiling water
  • 300g mixed sultanas, raisins, prunes, dates, apricots
  • 200g FREEE Plain White Flour
  • 2 tsp FREEE Baking Powder
  • 100g soft brown sugar
  • 1 egg *
  • 4 tbsp oil
  • 1/2 orange, grated rind and juice
  • oil, for tin
  • * or mix 1 tbsp FREEE Chickpea Flour + 2 tbsp water


  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.