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Earl Grey Tea Loaf

Earl Grey Tea Loaf

Nothing goes better with a beautiful, fragrant cup of Earl Grey than a fresh, hot out of the oven baked good. Today’s recipe infuses our Silver Tip Earl Grey into the recipe. This tea loaf goes by the name of Tea Brack, or Bairin Tae in Gaelic. Tea Brack is known for being a rich moist tea cake, dark in color and heavy with fruit. It is commonplace to find this recipe or variations of it in many homes, depending on the location in Europe. Our recipe calls for the raisins to be steeped in our Silver Tip Earl Grey for 24 hours prior to baking.


  • 1 ¼ cup of raisins steeped in 1 cup of Silver Tip Earl Grey for 24 hours prior to baking

  • ½ cup of brown sugar

  • 1 ¼ cup of flour

  • 1 teaspoon of baking powder

  • 1 teaspoon of allspice

  • 1 large egg, beaten


  1. Place the raisins and sugar in a large bowl and pour on the hot tea. Stir to dissolve the sugar. Soak the raisins overnight to allow them to swell and become plump.

  2. Preheat oven to 325*F.

  3. Line the bottom and sides of a baking tin or cake pan with waxed paper and grease lightly with a little melted butter. You can use either a 8 x 3 inch round or a 7 x 3 inch square.

  4. Sift together the flour, baking powder and allspice.

  5. Mix the beaten egg and the flour into the fruit mixture alternately, mixing well between each addition until the ingredients are well blended.

  6. Pour into the prepared cake pan, smoothing over the top and bake in the pre-heated oven for approximately 1 hour and 15 minutes. Due to every oven being different start checking at 1 hour for doneness.

  7. Ten minutes before the end of the cooking time, heat a small amount of honey in a saucepan and brush on the top of the cake to give it a glaze. Return to the oven to finish cooking.

  8. Leave to cool in the tin for about 15 minutes before turning onto a rack or plate. When cold, it can be stored in an airtight container.


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