The Ultimate Earl Grey and Gin Tea Loaf Recipe
Elevate your afternoon tea with this sophisticated Earl Grey and Gin Tea Loaf, where floral bergamot meets crisp botanical spirits. This incredibly moist sponge is packed with gin-soaked fruits and finished with a zesty citrus glaze for a truly grown-up treat.
- Prep
- 15 min
- Bake
- 60 min
- Serves
- 10
- Level
- Easy
- Per serving
- 285 kcal
Method
Place the dried fruit in a large bowl and pour over the hot Earl Grey tea and 50ml of gin. Cover and leave to soak for at least 12 hours, or overnight, until the fruit has plumped up and absorbed most of the liquid.
Preheat your oven to 160°C (320°F) and grease and line a 2lb loaf tin with parchment paper.
Add the light brown sugar, beaten egg, and orange zest to the soaked fruit mixture and stir well to combine.
Sift in the self-raising flour and fold gently until no streaks of flour remain. Do not overmix.
Pour the batter into the prepared tin and smooth the top with a spoon.
Bake for 55-65 minutes, or until a skewer inserted into the center comes out clean.
Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Mix the icing sugar with the extra tablespoon of gin to create a thick glaze. Drizzle over the cooled loaf before slicing.
Notes from the kitchen
For a deeper flavor, use a gin with strong citrus or floral botanicals like Hendrick's or Tanqueray.
This loaf is actually better the next day; wrap it in foil once cooled to let the flavors develop.
If the top of the loaf browns too quickly in the oven, cover it loosely with foil for the final 15 minutes of baking.
Try adding a teaspoon of ground ginger or cinnamon for a warmer spice profile.
