Oh, my gosh. I could eat this tea loaf all day. It's so moreish! A big hit with all the family, too. I cut the amount of brown sugar to 70g, because we normally prefer our bakes a bit less sweet. I used 200g mixed dried fruit, and 33g each of prunes, apricots and dried cherries. I also added 1 tsp powdered cinnamon. I think this is my new favourite tea loaf recipe. Highly recommended.

Have made this twice now. Very easy and quick to make and very nice with some butter!!!! Would recommend!

Made this today and it’s lovely and fruity with the orange and tea flavours. I gave it 70minutes but honestly I think 65 would be enough. Different ovens of course as every baker knows

Good but a bit heavy on the stomach...Is cut out Some of the dried fruit next time

Perfect tea loaf, I used Lady Grey tea bags and the taste was divine. Thank you!

I used Lady Grey tea and a cranberry fruit mix and it was very tasty, nice easy cake to make

This cake is so easy to make and so delicious; it has been a family favourite since I first made it! Definitely deserves 5*****

Recipe works despite how runny the batter is before baking. I didn't have orange so I added 3 tbsp marmalade and baked it for 85 minutes just to make sure. Delicious with or without butter.

This cake was very tasty but a bit crumbly. I added dried apples as well. Lovely with a cup of tea.

I adapted this recipe for a FODMAP diet as I've recently developed a few food intolerances. It produced an extremely successful cake, tasty and moist and it didn't fall apart when you cut into it, as several gluten free cakes I've tried. My adjustments were: cranberries, blueberries and stem ginger instead of the dried fruit in the recipe - they worked really well with the earl grey tea. I shall definitely be making this again!

I forgot to add the oil , but overall the loaf was tasty and as mentioned in another review you cannot really tell that its gluten free. Fruit loaf is one of my favourites. I would make this again

Made this recipe at the weekend - WOW it tastes absolutely amazing, so easy to make and went down a treat with everyone. Thank you cannot wait to try more of the recipes

Heavenly cake. Easy to bake, the whole family loved it,

Excellent recipe lovely moist fruit cake - can hardly tell it’s gluten free!

I did everything as written in the recipe, except for, I covered the cake with foil for the first 25 minutes of baking. It came out delicious and it has enough moisture to be eaten without butter.

This teacake is robust yet moist and does not need to be eaten with butter, though I'm sure it would be fine with it. It is a great way of using up any leftover dried fruit in the larder. I happened to have prunes, raisins and cranberries. I have made some substitutions: white spelt flour for gluten-free flour and molasses sugar + maple syrup for soft brown sugar. I noticed that the overall mixture seemed quite runny after adding the oil. (I chose walnut oil.) However, the final cake was quite strong,so don't be concerned if yours also seems runny. I left the cake in the oven for 42 minutes, which was probably a touch too long since the top was slightly dark. Had I noticed earlier, I might have covered it in foil for the last 5-10 minutes. Therefore, I suggest that you check your loaf a little earlier just in case you have the same issue! Top Tip: make sure that your earl grey tea bags are as fresh as possible and allow them a little time with the boiling water on their own before adding the fruit for a stronger flavour. (Mine wasn't terribly strong.) You could also add a cardamom pod to the tea at the beginning for additional flavour - so long as you remember to take it out before baking! Enjoy, bakers!