Rich dark Jamaican tea loaf recipe with black treacle, wholemeal flour and raisins. This Jamaican tea bread will keep for a week if stored in an airtight tin.
Jamaican Tea Loaf Recipe
Created by Recipe Boffin on 28/02/2017
- Prep Time: 15m
- Cook Time: 1h
- Total Time: 1h 15m
- Serves: 6
- Category: Bread Recipes
- 55 grams / 1/4 cup soft margarine
- 85 grams / 3/8 cup caster sugar
- 6 level tablespoons black treacle
- 210 millilitres / 1 cup minus 2 tablespoons milk
- 85 grams / 3/4 cup plain flour
- 2 level teaspoons baking powder
- a pinch of salt
- 225 grams / 1/2 lb wholemeal flour
- 85 grams / 3 oz raisins
- a dusting of icing sugar / powdered sugar
- Brush a 900 g / 2 lb loaf tin with melted fat and line the base with a piece of greaseproof paper cut to fit, then grease the paper lining.
- Preheat the oven to 325F / 170C / Gas Mark 3.
- Cream the margarine and sugar together until fluffy, then beat in the treacle.
- Sieve together the plain flour, baking powder and salt and mix them with the wholemeal flour.
- Using a metal spoon, fold the raisins into the creamed mixture, then add the flour mixture and the milk alternately, stirring them in thoroughly between each addition.
- Transfer the mixture into the prepared tin and spread the mixture out evenly.
- Bake in the centre of the preheated oven for around an hour, until firm to touch and slightly shrinking away from the sides of the tin.
- Leave the loaf in the tin for 10 minutes to cool down, then turn out onto a wire cooling tray and dust with icing sugar.
- When completely cool (about six hours) store in an airtight tin.