Yorkshire Brack or Tea Loaf

Yorkshire Brack, ready to slice

This is an old family recipe of Yorkshire Brack, or Tea Loaf, which was served cold, sliced and buttered with a fresh cup of tea.  A really easy recipe to make, it contains no fat at all.  My main reeason for making this was as a preparation for a Ginger Brack recipe, which will be coming shortly

Makes 1lb Loaf


  • 1 large cup (about 300ml) of strong Yorkshire Tea
  • 450g Mixed dried fruit (Raisins, Glace Cherries, Mixed Peel)
  • 100ml Dark Rum or Whisky
  • 200g Dark Brown Sugar
  • 225g Self Raising Flour
  • 1 tsp Mixed Spice
  • 1/2 tsp Baking Powder
  • 1 Egg


  • In a large jug or bowl, pour the hot tea over the fruit.  Leave for 15 minutes before adding the Rum or Whisky, then leave for at least 3 hours (preferably overnight) to soak
  • In a large bowl, pour in the fruit mixture and stir in the sugar
  • Add the flour, mixed spice, Baking Powder and egg and mix well – this should provide a fairly wet mixture
  • Grease a 1lb loaf tin and pre-heat an oven to 170oC (fan)
  • Pour the mixture into the tin and bake until cooked (about 1hr 15 – 1hr 30 minutes)
  • When cooked, allow to cool for a few minutes in the tin before turning out onto a wire rack
  • At this stage the cake can be glazed by brushing with a little honey or jam diluted with an equal part of hot water.  Leave the loaf to cool completely
  • Serve in polite slices, buttered
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2 responses to “Yorkshire Brack or Tea Loaf

  1. Great recipe but suggest oven time is much more than 30mins I suspect 1hr 30 mins. (Well thats what it took with my fan oven).

    • Charlie, thanks for the comment, and thanks to Kate who dropped the same comment in a little while ago. You’re absolutely right – this was typo on my part. Ovens are obviously very variable, but this batter is so wet, I’d be amazed if anyone has this cooked in 30 minutes! I’ve amended the recipe

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