I stumbled upon this Guinness Tea Loaf recipe from 'The Secret Tea Room'. Not only does this loaf taste soft and moist with only a slight tinge of stout, it's extremely easy to make. I've tweaked the method a little and reduced the amount of sugar in the recipe. Hope some of you may like to try it and I'll be glad to have your feedback!
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Recipe for Guinness Tea Loaf (adapted from The Secret Tea Room with modification)
- Ingredients
- 60 gm raisins, chopped
- 60 gm pitted dates, chopped
- 165 ml Guinness stout
- 1 egg lightly beaten
- 135 gm self-raising flour
- 100 gm light brown sugar
- Icing sugar (optional)
- Add Guinness stout to dried fruits, cover and leave overnight in the refrigerator.
- Sift the flour into a mixing bowl and stir in the sugar to mix well.
- Mix in the beaten egg followed by the Guinness and dried fruits. Stir just to combine.
- Pour into a parchment lined 8.1/2 x 4.1/2 x 3 inch loaf pan.
- Bake in a preheated oven @ 180 deg.C for 40 to 50 mins. or till golden brown. Test with a skewer if it turns out clean.
- Remove from oven and let cool in pan for about 10 mins. before lifting the loaf onto a wire rack to cool completely.
- Dust with icing sugar if desired.
- Cut with a serrated knife.
Must be very delicious with dark beer. I love this kind of loaf...they taste even better after resting overnight.
ReplyDeleteYes, tasted much better the next day.
DeleteThis looks scrumptious...now I just have to wrestle my husbands grasping fist from the neck of that Guiness bottle that he is clutching and see if I can't manage to drizzle 165ml of it before he cries...
ReplyDeleteI'm sure you'll enjoy this tea loaf with all the goodness of the Guinness stout!
DeleteHi, Cheah, thanks for visiting my blog earlier. This is definitely an exciting recipe. So, can get drunk after eating few piece of these?Hahaha! Can't remember whether I was told by mum or friends b4 that if we can heaty in our body, we can try drinking some Guinness stout as it is considered to be the "ang mo leung cha"(western herbal tea), not sure true or not?
ReplyDeleteGuinness is not cooling, it's just the opposite, Carlsberg is the 'ang mo leung cha`!
DeleteHi Cheah,
ReplyDeleteI realized that there is no added fat in this loaf and I'm totally amazed that it looks so moist and delicious.
Zoe
Yes, there's no fat in this loaf but it's indeed moist and soft, think because of the stout soaked fruits.
DeleteCheah, have you become stout's spokeperson or stout on offer? haha but this indeed look moist and good. Does it have a strong stout smell?
ReplyDeleteNo, I'm not advertising for Guinness, just that I wanna get rid of them before they expire! No, no smell of stout, just a mild taste of it.
DeleteCombing stout and tea is extremely intriguing! The loaf looks moist and has such beautiful crumbs...
ReplyDeleteI was surprised too that the loaf tasted so nice and moist even without any fat.
DeleteHello Cheah,
ReplyDeleteOh, Cake using guinness is something new to me (though I have bookmarked one cake recipe using guinness but yet to make it). Looking at your cake, I knew this cakes taste good and moist too. Love to have a piece from you now!
Do help yourself, Mel. Yes, this cake is moist and soft and no fat!
Deletethis looks so moist love the idea of Guinness fun cake
ReplyDeleteYes, moist cake with all the goodness of stout!
DeleteLooks very moist with soft texture! Lovely with a cup of tea!
ReplyDeleteYes, very well said!
DeleteCheah, this tea loaf look very good. It must be so fragrant with the stout. Very good for afternoon snack or breakfast. And easy to make :)
ReplyDeleteYes, very easy to make, just mix up the ingredients.
Deletethis is interesting recipe, Cheah
ReplyDeleteindeed very easy and look so moist :)
Yes, super easy!
DeleteCheah, your Guinness tea loaf looks really soft and moist. Definitely love to try this recipe if I've some Guinness Stout at home.
ReplyDeleteLove the colour of your new header, looks very sweet.
Do try this when you have stout at home. Thank you for noticing the 'facelift'!
DeleteHi Cheah, lovely cake, so moist and yummy. First time I come across this cake bake with guinness stout. Guess it must be very tasty. :)
ReplyDeleteHave a nice day ahead, regards.
I like this cake because it's moist and soft and tastes better the next day.
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ReplyDeleteHi Cheah,
ReplyDeleteYou have a new blog header? Looks nice I like it!
Oh! Guinness stout tea loaf! Looks very moist and soft. Love to have a piece now? :p
mui..^^
Oh, you noticed? Thank you. Yes this loaf is moist and soft and no fat at all!
DeleteI love this! Will definitely try! Can't wait to have a bite!
ReplyDeleteOh, please do and let me know!
DeleteTis sounds almost like a christmas alcohol infused fruitcake :) no fat, yet moist and soft...must try to make. Thanks Cheah!
ReplyDeleteCome to think of it, this can do for a X'mas cake!
Deletecheah, i must try baking with guiness too one day. Your cake is very festive looking today, actually sounds festive too with stout, dates and raisins!
ReplyDeleteYes, fruity and with stout..... just right for the festive season!
DeleteWOW! This cake looks so moist & yummilicious! I've been wanting to try beer cake but never get a chance to do so. My "Wanna Bake' list is getting longer everyday! LOL But this cake is so tempting that I'm eager to try it for the festive season! Thanks for sharing! YUM! :)
ReplyDeleteYes, please do. Full of fruits with a mild taste of booze and no fat!
DeleteThank you for posting this recipe! I've just baked it, and it's scrummy even though I did have to make a few 'store cupboard' changes.... [Note to self, always check I have the ingredients before starting to bake late in the evening!]
ReplyDeleteWhat with one thing and another, I thought I'd do double...and then quadruple quantities, so I ended up baking the batch across two 2lb bread tins, and a 1lb bread tin (I couldn't quite link these back to your tin measurements, but it seemed to work out!); I didn't have dates, so I used an even mix of sultanas, raisins, and currants; I was 50g short of the flour, so I used strong brown bread flour (!) and 1/2tsp of baking powder; I used 3/4 light brown caster sugar, and 1/4 Demerara sugar. Oh, and I accidentally soaked the dried fruit for 48hrs as I worked late and didn't have time to bake on Monday evening.
Can't wait to try your recipe as you've actually written it...!
Pandora (UK)
Glad that you tried this recipe. I too sometimes leave the soaked fruits for a longer period than stipulated, no harm done. Come to think of it, they enhanced the taste of the cake.
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