This deliciously fruity and moist rooibos infused tea loaf cake is super easy to make and full of goodness. Low in sugar and fat this simple cake tastes delicious with a cup of tea or coffee.

Traditional tea cake recipes are usually made using some type of black tea (often Earle Grey) but this recipe contains rooibos tea, which is my absolute favourite type of tea.

What is rooibos

Indigenous to South Africa rooibos (‘red bush’ in Afrikaans) tea is naturally caffeine free and has half the tannin of black tea. Tannin is the ingredient responsible for making black tea taste bitter.

As a result, rooibos has none of the bitterness of black tea. It has a unique refreshing, mildly sweet and fruity (though not acidic) flavour and is a great alternative to black tea. Rooibos is also completely natural and does not contain any colouring or preservatives.

The presence of nine trace minerals including iron, calcium, potassium and zinc, makes rooibos tea an ideal thirst quencher. In addition, it is also rich in beneficial antioxidants and flavonoids.

If like me you are a fan or redbush tea you might also like rooibos ice pops with raspberries as well as rooibos raspberry iced tea.

Rooibos tea loaf ingredients

I used 4 rooibos tea bags in this loaf cake so it's really packed with goodness. (Rooibos doesn't get too strong in the same way that black or green teas do, so although 4 tea bags may seem excessive, this cake has a mild rooibos flavour).

Most of the sweetness comes from the combination of dried fruit (I used cranberries and sultanas) and tea so I didn't have to add too much sugar (only 80 g).

Preparing the fruit

This tea bread recipe does not take very long to make though you will need to prepare the fruit in advance. But that's simple. All you need to do is make the tea, leave the tea bags in for 5 minutes then discard them (make sure you have 1 and ⅛ cups of tea). Then add the fruit into the tea and soak for at 4-5 hours stirring once or twice. This will ensure the fruit is full of moisture and delicious flavour.

Top tip

When making the cake it is important to add the entire mixture (including the liquid) into the cake batter.

Step-by-step recipe instructions

Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 22 cm (9 inches) loaf pan with baking parchment. Set aside.

1.In a large bowl whisk together the flour, baking powder, orange zest and a pinch of salt.

2. In another bowl beat together the eggs, sugar, oil and vanilla extract until light and fluffy (for about 2 minutes).

3. Pour in the entire dried fruit mixture and stir.

4. Add the dry ingredients and stir only until the flour is no longer visible.

5. Pour the batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour.

6. Remove from the oven and set aside for 15 minutes then lift out of the pan and place on a rack to cool completely.

Expert tips and FAQs

After you've discarded the tea bags make sure you have 270 ml (1 and ⅛ cup) of tea before soaking the fruit.
Do not overstir the batter. Stir just to incorporate the ingredients. The batter will be thick.
What dried fruit to use: I used a combination of dried sweetened cranberries and sultanas, but other good options include raisins, currants or dried cherries so you can use your own fruit combination.
Allow the cake to cool completely before cutting.
You can use other types of tea to make this tea cake but you might need to add a little more sugar and use 2 tea bags (especially with black tea as it's very bitter).
Store wrapped in paper or in a plastic container for up to 3 days.
Freeze for up to 3 months.

Check out also this collection of 27 everyday healthy cacao recipes.

Keep in touch!

If you make this redbush fruit tea cake I'd love to know how it turned out for you. What fruit did you use? Let me know in the comments below, thanks:)

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Rooibos Tea Loaf Cake