Wartime tea loaf recipe | Sainsbury`s Magazine
Inspired by wartime cooks who had to get creative, this 'war cake' is an eggless loaf loaded with dried fruit and spice. We’ve soaked our fruit in a smoky tea to add depth of flavour, then served...
Ingredients
- 2 Lapsang Souchong tea bags
- 350g mixed dried fruit (we used dried figs, apricots, cherries, prunes)
- 200g light brown sugar
- 75g soft butter
- 250g plain flour
- 1 heaped tsp baking powder
- 1 tsp ground cinnamon
- 3 cardamom pods, seeds crushed
- 1 tsp ground mixed spice
- ½ tsp ground nutmeg
- 100g caster sugar
- 3 tbsp dark rum
- 150ml double cream
- 125g mascarpone
- 1 tbsp icing sugar
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