I’ve been meaning to make a tea loaf for ages. I fell in love with the Yorkshire Tea Loaf that used to be available in the supermarkets (there are other tea loaf brands but I did love the Yorkshire Tea loaf the best). Apparently, it was no longer cost effective to produce the cake. I think I’m not the only person who was absolutely gutted to no longer find this particular cake brand on the supermarket shelves. They had a very good thing going and it’s very sad that they chose to pull the product instead of resize it. Resizing the loaf would have been more acceptable to consumers like me who loved their cakes!
I have been getting over a lingering bout with a certain nasty virus but today has been a really good day (albeit the cotton-woolly head still). It’s quite a good thing because I do want to go back to work and I’ve taken too much time off work for my peace of mind! I thought I’d try my hand at a new recipe today. Mind you, I did bake custard creams yesterday for the first time and they turned out great. As a personal rule, I don’t necessarily bake when I’m not 100% because I kind of feel like your food reflects your well-being so I think that if I’m not in the best of moods or health, my food reflects it.
I may have overbeaten the batter a bit too much which might explain why the cake is a bit too crumbly. But the taste is wonderful. I may have to tweak the recipe according to my preference because I do love a dense tea loaf. I got the fruity tea loaf recipe from the Good Food website. They call it a tea cake, but I’ve always thought a teacake is a marshmallow on a biscuit covered with chocolate! I’ve always trusted the recipes on there, I’m sure a few tweaks to fit personal taste is welcomed! After all, we’re all allowed to make food our own as we are going to eat it! 🙂
As exercise go, I think my first tea loaf went well. I think it might work with my no-fail loaf base. I will probably work on the tea loaf recipe again soon. Which is good because I’ve still got dried fruit and mixed peel left!