Traditional Gin-Soaked Raisin Tea Bread Recipe
This elegant tea bread reimagines a British classic by macerating plump raisins in a blend of aromatic London Dry gin and strong black tea. The result is a deeply moist, fragrant loaf with subtle juniper undertones that pairs beautifully with salted butter.
- Prep
- 15 min
- Bake
- 60 min
- Serves
- 10
- Level
- Easy
- Per serving
- 245 kcal
Method
Combine the raisins, gin, and hot black tea in a large bowl. Cover and leave to soak for at least 12 hours, allowing the fruit to absorb the liquid and plump up.
Preheat your oven to 160°C (320°F) and grease a 2lb loaf tin or line it with parchment paper.
In a separate bowl, whisk the egg and light brown sugar together until combined, then stir in the orange zest.
Pour the soaked raisin mixture (including any liquid that hasn't been absorbed) into the sugar and egg mixture.
Sift in the self-rising flour and mixed spice. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Spoon the batter into the prepared loaf tin and level the top with the back of a spoon.
Bake for 60 to 70 minutes, or until the bread is firm to the touch and a skewer inserted into the center comes out clean.
Let the bread cool in the tin for 15 minutes before transferring to a wire rack to cool completely. For the best flavor, wrap in foil and wait 24 hours before slicing.
Notes from the kitchen
For a more intense botanical flavor, use a gin with strong citrus or cardamom notes.
If your raisins have absorbed all the liquid, don't worry; if there is excess, include it in the batter for extra moisture.
This bread freezes beautifully; slice it before freezing so you can toast individual pieces.
Serve with a thin layer of high-quality salted butter to contrast the sweetness of the fruit.
