Earl Grey Fruit Loaf

The subtle Earl Grey flavour is just enough to make it interesting without being too fragrant. And it's PACKED with fruit. Moist and yum.

One hour of the preparation time is soaking so don't feel that this is a long winded recipe - really it's just CHOP - SOAK - MIX - BAKE ... and enjoy.

Adapted from a recipe on the All Bran website


  • 100g (4oz) dried cranberries
  • 75g (3oz) dried cherries
  • 100g (4oz) dried apricots
  • 75g (3oz) dates
  • 60g (2½oz) All Bran
  • ¾ cup cold Earl Grey tea
  • 3 tablespoons maple syrup
  • 1 egg, lightly beaten
  • 150g (5oz) SR flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon mixed spice
  • 110g (4oz) soft brown sugar
  • 1 apple, peeled and grated
  • 1 tablespoon demerera sugar


  1. Use a pair of scissors to cut any large pieces of dried fruit to the size of a cranberry. Now combine the dried fruit, All Bran, Earl Grey tea and maple syrup in a large bowl and set aside to soak for about an hour.
  2. Preheat the oven to 170°C/150°C Fan/325°F (Gas Mark 3). Line a 21 x 11cm (8¼" x 4¼") loaf tin (internal measurements at the top of the tin) with baking parchment (see notes above).
  3. Combine the flour and spices and stir in the soft brown sugar. Now add the egg and the flour mix to the soaked fruits and stir until well combined. Finally stir in the grated apple.
  4. Spoon the mixture into the prepared tin and sprinkle the top of the mixture with the demerera sugar.
  5. Bake for 1 hour or until a skewer inserted in the centre comes out clean.
  6. Allow the cake to cool in the tin before removing.

Keywords: cosy, sharing, loaf tin