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Tea Loaf

Slow Cooker

This recipe is adapted from one I found on It makes a really nice moist tea loaf / cake in the slow cooker (I used a round one with a 3L capacity).

Each portion is approximately 330 calories and the cake will keep for up to a week in an airtight container.




2.5 hours (excluding soaking)

8 servings @ 330 calories


  • 375g mixed fruit 

  • 250ml hot tea

  • 100g light brown sugar

  • 50g butter

  • 1 egg

  • 4 tsp cinnamon

  • 225g self raising flour (or plain flour with 3tsp baking powder)


  • Make the tea (no milk or sugar) in a measuring jug then soak the fruit in it overnight.

  • Cream the butter and the sugar in a mixing bowl using a wooden spoon.

  • Add the egg and mix well.

  • Sift in the flour and cinnamon and mix thoroughly.

  • Add fruit and any remaining tea, and mix thoroughly.

  • Line the slow cooker bowl with greaseproof or baking paper.

  • Pour the mixture into the slow cooker bowl and spread so that it is roughly even.

  • Cook on HIGH for 2 hours before checking with a sharp knife or skewer to see if it is done (knife comes out clean) as it may need up to an additional hour on LOW depending on how hot your slow cooker gets. It is important to change it to a lower setting at this point or the edges will burn.

  • Remove cake and cool on a rack.

Tip: if a tea towel is paced under the lid of the slow cooker it will prevent condensed steam from dripping on the cake.

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