I think you might call this a cake by proxy, and this is why. We had our first cake club event recently where everyone who wants to come along signs up to bringing a cake that relates to the theme. Unfortunately the lady who was bringing, what she described as a 'Canadian tea loaf' was unable to join us, so on a whim I googled the recipe for 'Canadian tea loaf', as I had never heard of it, and then I had a go at making one myself (well two really as I gave some away to testers). I adapted the recipe I found (with the help of google and originally from Susan McMahon) a little bit to suit what I had in the store cupboard.
The result has been very popular with everyone who tried it, but I don't know if this is the same recipe that would have been brought to cake club or not and maybe I will never find out?
The other thing is that this recipe calls for brewed tea to soak the fruit in (I can remember my mum making recipes with tea like this when we were children), hence the tea reference in the name and what better tea to use than real tea leaves from tea pigs. I used tea pigs Darjeeling earl grey tea temples for this recipe. This gave the tea loaf a nice, delicate and subtle earl grey flavour and the recipe was all the better for using real tea.
No-one tasting and testing this loaf cake can work out what was 'Canadian' about this recipe. Maybe the Canadian Mounties carry it as a staple in their saddlebags, who knows? Whatever the history this is very good served sliced with butter; the real tea and boiling of the dried fruit really enhances the flavours.
Here's the tea pigs Darjeeling early grey tea bubbling away with fruit, sugar and butter. The dried ingredients and the loaf mixed and in the filled loaf tin prior to baking.
|Picture from tea pigs website.|
Tea pigs kindly sent a range of teas for us to try at our cake club recently...we had a few pots of english breakfast tea, which went down very well with the cakes and then the rest of the tea pigs (peppermint leaves; Darjeeling earl grey; silver tips white tea; chamomile flowers and lemon and ginger) were taken home to try by bakers and their guests.
My thanks to tea pigs for providing these for us all to sample with our baking. If you want to find out more about the range and where to buy them please click here.