Today’s recipe for Sultana & Lemon Tea Loaf Cake is an adaptation of a Fruit Cake recipe that is in a BeRo recipe book.
A Retro Recipe from a Vintage BeRo Recipe Book
Today’s recipe for Sultana & Lemon Tea Loaf Cake is an adaptation of the Fruit Cake recipe that is in the 39th edition of the BeRo Flour recipe book.
It’s a light, fruity and lemony loaf cake, baked in a loaf tin, and is absolutley lovely when served buttered in slices.
This recipe for Sultana & Lemon Tea Loaf Cake is a “rubbed in method”, as in you rub the fat into the flour, then add the remaining ingredients.
The original recipe for fruit cake in my vintage BeRo book also suggests you can add orange and mixed spice, dates and chocolate chips to the basic recipe.
This really is a fabulous tea loaf style cake that would be perfect for elevenses, afternoon tea, the school or office lunch box, as well as for a Sunday Tea Tray supper.
You can make this in a round cake tin if you prefer, an 18″ (7cm) cake tin is suggested in the original recipe.
We just like the tea loaf shape, as it’s easier to slice when served with butter, plus cheese goes well with it too, such as Wensleydale or Cheshire cheese.
This cake keeps for up to 5 to 6 days in an aitight tin, so is the pefect candidate for any weekly baking days, and the cake tin!
If you find yourself with oranges and no lemons, by all means substitute the lemon zest for orange zest for a warmer citrus flavour.
I’ve never had to freeze this, but I imagine it freezes well – wrap the tea loaf in greaseproof paper, then tinfoil or cling film and defrost overnight.
I hope you enjoy this vintage BeRo recipe as much as we do, it’s always a winner when friends or family drop in unexpectedly too.
Culinary Notes
- The original recipe for fruit cake in my vintage BeRo book also suggests you can add orange and mixed spice, dates and chocolate chips to the basic recipe.
- Glace cherries can be added too, about 50g (2ozs).
- If you find yourself with oranges and no lemons, by all means substitute the lemon zest for orange zest for a warmer citrus flavour.
- You can make this in a round cake tin if you prefer, an 18″ (7cm) cake tin is suggested in the original recipe.
More Tea Loaf and Cake Recipes
- 1940’s Golden Syrup Loaf Cake
- 1960’s Evaporated Milk Chocolate Cake
- 1950’s Condensed Milk Fruit Loaf
Recipe for Sultana & Lemon Tea Loaf Cake
Sultana & Lemon Tea Loaf Cake
Today's recipe for Sultana & Lemon Tea Loaf Cake is an adaptation of the Fruit Cake recipe that is in the 39th edition of the BeRo Flour recipe book.
It's a light, fruity and lemony loaf cake, baked in a loaf tin, and is absolutley lovely when served buttered in slices.
This recipe for Sultana & Lemon Tea Loaf Cake is a "rubbed in method", as in you rub the fat into the flour, then add the remaining ingredients.
The original recipe for fruit cake in my vintage BeRo book also suggests you can add orange and mixed spice, dates and chocolate chips to the basic recipe.
I hope you enjoy this vintage BeRo recipe as much as we do, it's always a winner when friends or family drop in unexpectedly too.
Ingredients
- 225g (8ozs) SR flour
- Pinch of salt
- 100g (4ozs) butter or margarine
- 100g (40zs) caster sugar
- 175g (6ozs) sultanas
- Grated zest of 1 lemon
- 2 large eggs
- 2 x 15ml (2 tablespoons) milk
Instructions
- Heat oven to 180C, 350F, Gas Mark 4. Grease and line a 2lb loaf tin with baking paper or a paper cake liner.
- Mix the flour and salt together and rub in the butter or margarine.
- Stir in the sugar, sultanas and lemon zest. Beat the eggs together with the milk.
- Add the eggs and milk to the flour mixture, mix well until you have a soft consistency.
- Spoon or pour into the prepared loaf tin and bake for between 40 to 45 minutes until well rised and golden brown.
- Allow to cool in the tin before inverting onto a wire cooling rack.
- Serve in slices.
Notes
The original recipe for fruit cake in my vintage BeRo book also suggests you can add orange and mixed spice, dates and chocolate chips to the basic recipe.
Glace cherries can be added too, about 50g (2ozs).
If you find yourself with oranges and no lemons, by all means substitute the lemon zest for orange zest for a warmer citrus flavour.
You can make this in a round cake tin if you prefer, an 18" (7cm) cake tin is suggested in the original recipe.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 74Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 37mgSodium 28mgCarbohydrates 11gFiber 1gSugar 1gProtein 3g
Graciela says
Look so yummy!!! I promise I’ll try it this week. Here in Buenos Aires, Argentina it is very cold right now and a loaf of this great loaf cake with my favourite earl grey tea is the perfect ocasión for a gathering with friends. Thanks a lot Karen!
Karen Burns-Booth says
I hope you enjoy it if you make it! Karen
Rita Brooker says
Thankyou for the recipe I made it last week delicious I’m going to make another one today and put some glacéd cherries in it
Karen Burns-Booth says
That sounds like a lovely addition to this recipe!
Wendy Partridge says
Really lovely recipe. I added some chocolate chips and some orange zest and the loaf has practically gone. Will definitely be making another and likely to be over the next few days. Thank you for another great recipe.