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.
Top tips
- 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.
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Recipe
Rooibos Tea Loaf Cake
Equipment
- 23 cm/ 9'' loaf pan
Ingredients
- 1 ⅛ cups (270 ml) rooibos tea made using 4 tea bags
- 1 cup (150 g) dried sweetened cranberries
- ⅔ cup (100 g) sultanas raisins
- 2 cups less 2tsp (240 g) all-purpose/plain flour
- 2 teaspoons baking powder
- Zest of 1 orange
- Pinch of fine sea salt
- ¼ cup (60 ml) vegetable oil plus 1 teaspoon for greasing the pan
- 2 large eggs
- ⅓ cup+1tbsp (80 g) light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Make the tea (infuse for 5 minutes, then discard the tea bags). Ensure you have 1 and ⅛ cup of tea. Combine it with the cranberries and sultanas, stir, cover and leave to soak for 4-5 hours, stirring once or twice.
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 22 cm (9'') loaf pan with baking parchment. Set aside.
- In a large bowl whisk together the flour, baking powder, orange zest and a pinch of salt.
- In another bowl beat together the eggs, sugar, oil and vanilla extract until light and fluffy (for about 2 minutes). Pour in the entire dried fruit mixture and stir.
- Add the dry ingredients and stir only until the flour is no longer visible.
- Pour the batter into the pan, smooth out the top and bake in the centre of the oven for 1 hour (or until a toothpick inserted in the middle comes out clean).
- Remove from the oven and set aside for 15 minutes then lift out of the pan and place on a rack to cool completely.
Notes
- 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.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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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Denise says
Absolutely delicious. Perfect all round
Monika says
Thank you for letting me know:)
Julie McCann says
Turns out Perfect everytime, delicious
Monika says
You are welcome! Thanks for the feedback:)
Porsche says
Thanks for sharing your recipe. The cake look so yummy, will definitely try it. Porsche.
Monika says
Thank you, let me know how it turns out for you!
Janice says
That looks lovely. I haven't tried using Rooibus in a tea loaf, but I think I will definitely try it now.
Monika says
Thank you! It's worth trying, works really well in this kind of recipe.
Le Coin de Mel says
I have never had red bush tea, but I remember one of my South African friend always talking about it (should have ask for a cuppa, shouldn't it?). Your teacake looks yummy, and cranberries are the best! The mere thought of a raisin makes me feel a little bit sick (no idea why), but I love cranberries. Thanks for joining in with #FreeFromFridays.
Monika says
Thank you Mel! Shame you didn't ask your friend for a cuppa:) But the good news is rooibos is available everywhere so I hope you get to try it sometime.
Helen Costello says
I must admit I have never baked with Red Bush tea before but am seriously tempted by your recipe. I love the sparkling jewels of cranberry that keep poking through too. Thanks so much for joining in with #BakeoftheWeek x
Monika says
Thank you! This cake was such a hit with the whole family I made it again since posting the recipe.
Kate - gluten free alchemist says
Sadly, rooibos gives me eczema! Strange I know, but also rather irritating as I loved drinking the stuff. I can imagine it is rather lovely in a cake xx
Monika says
What a shame! I thought it was so neutral it couldn't possibly cause any allergic reactions:(
jennypaulin says
mmmmmm your cake looks lovely Monika . I love tea cake and adding cranberries is a great change from raisins or apple. This could be lovely served at Christmas - you could even change the tea to a `Christmas spiced one to make a festive cake x
Monika says
Thanks Jenny! I was considering saving this recipe for Christmas time but since I'd made it and it was so good I just had to share it:)
Angela / Only Crumbs Remain says
Wow Monika, this sounds soo good (& a great crumb too 🙂 ). I absolutely love tea loaves so i can imagine this with rooibos and cranberries amazing!
Angela x
Monika says
Thank you Angela! It means a lot coming from such a star baker:)
joskitchenlarder says
Your cake looks so lovely and moist Monika. I have never tried Rooibos before but your cake looks so tasty i just might 🙂 Pinned!
Monika says
Thank you Jo, I hope you like it:)
Eb Gargano | Easy Peasy Foodie says
This sounds absolutely delicous...I love how you've used rooibos instead of normal tea! Thanks for linking up to #CookBlogShare 🙂 Eb x
Monika says
Thank you! I drink so much rooibos it's actually my 'normal' tea:)
Lathiya says
The cake looks so moist and delicious ?
Monika says
Thank you:)
jacqui says
ohh this cake sounds delicious I am a huge fan of tea cakes and love cranberries. Will pin to try later.
Monika says
Thank you Jacqui. I also love tea cakes of all kinds, they are great with coffee or tea:)