Earl Grey Tea Loaf

Quite literally a tea loaf, this cake is made with fruit steeped in black tea for a fuller flavour. Stokes’ Lady Jo blend is best to use, as its citrussy bergamot notes balance the tea’s bitter, woody flavour. Ideal served thickly sliced, spread generously with salted butter, and accompanied by a steaming pot of Stokes tea.




275g mixed dried fruit

300ml strong Lady Jo

60g soft dark brown sugar

Zest of 1 orange

2 large eggs

275g plain flour

2½ tsp baking powder

1 tsp ground ginger

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp salt


Grease and line a 2lb/900g loaf tin and preheat the oven to 170C/335F/gas mark 3½.

Brew your Lady Jo tea until it is very strong. Put the dried fruit and tea together in a saucepan and bring just to the boil. Let it simmer for 1 minute then add the sugar and leave to cool slightly before stirring in the zest and eggs. In a separate bowl, combine the flour, baking powder, ginger, cinnamon, nutmeg and salt.

Add the dry ingredients to the tea mixture and stir lightly until combined. Spoon into the loaf tin and bake for 50-55 minutes.