Cuppa Char Loaf Cake
1 hr 10 min.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease and line a 4 lb loaf tin, or 2 x 2 lb loaf tins, with greaseproof paper.
Soak the tea leaves in warm water for 5 minutes.
Cream the butter and caster sugar together until well whipped then gradually whisk in the eggs, beating well after each addition. Fold in the flour and half of the tea leaves then scrape the mixture into the tin.
Bake the cake for 45 - 55 minutes or until a skewer inserted in the centre comes out clean. Turn the loaf out onto a wire rack and leave to cool.
Meanwhile, dry the rest of the tea leaves with kitchen paper and mix them with the granulated sugar. Sprinkle in a line along the top of the cake.