Ingredients
- 400g/14oz strong bread flour, plus extra for dusting
- 1½ tsp salt
- 40g/1½oz caster sugar
- 40g/1½oz butter, softened, plus extra for greasing
- 10g/¼oz fast-action dried yeast
- 120ml/4fl oz milk
- 50g/1¾oz sultanas
- 60g/2¼oz glacé cherries
- 1 tsp ground cinnamon
- 3 oranges, zest only
To serve
- 200g/7oz icing sugar
- butter, to taste
Method
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Put the flour, salt, sugar, butter, yeast, milk and 120ml/4fl oz of water into a bowl and mix together with your hands.
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When all the flour has been incorporated, tip the dough onto a lightly floured work surface and knead until smooth and pliable.
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Return the dough to the bowl, cover with cling film and set aside to rest for an hour.
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Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer or your hands, work it in well.
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Shape the dough into a sausage shape by flattening out the dough and rolling it up.
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Put the dough on a greased baking tray. Slide the baking tray inside a plastic bag, to protect the dough from drafts, taking care not to allow the plastic bag to touch the top of the loaf. Leave to rise for an hour.
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Preheat the oven to 220C/425F/Gas 7.
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Bake the dough for 25-30 minutes, then transfer to a wire rack to cool.
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While the loaf is cooling, make the water icing. Tip the icing sugar into a bowl, add a little water and mix well to form a paste. Gradually add more water until the icing is just thick enough to coat the back of a spoon.
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Drizzle or spread the icing over the top of the tea loaf. Cut into slices and eat with lashings of butter.