Granary Tea Cake

Granary Tea Cake

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Servings: 2 loaves
Calories: 1652


  • 4 oz butter
  • 9 floz milk
  • 1.3 lb granary meal
  • 2 tsp salt
  • 1 oz fresh yeast or 1 tbsp dried
  • 2 eggs size 2, beaten
  • 2 oz currants
  • 1 oz chopped mixed peel
  • beaten egg
  • barley kernels to finish


  • In a pan, melt the butter in the milk and cool.
  • Mix the granary meal and salt. Cream the fresh yeast with a little cool milk. (If using dried yeast reconstitute according to packet directions.)
  • Make a well in centre of the dry ingredients, add the yeast and the remaining milk and eggs. Mix to soft dough with the currants and mixed peel.
  • Knead for 10 minutes, put into a greased bowl, cover with oiled cling film and leave until doubled in size.
  • Grease two baking sheets. Knead the dough again and divide into 16 pieces. Shape into flat ovals. Arrange on the baking sheets, in overlapping rings of eight buns each. Cover with oiled cling film and leave until doubled in size.
  • Brush with beaten egg, scatter with barley kernels and bake at 200°C (400°F) mark 6 for about 25 minutes. Cool on a wire rack.
Calories: 1652 kcal
Carbohydrates: 244 g
Protein: 52 g
Fat: 62g
Saturated Fat: 34 g
Trans Fat: 2 g
Cholesterol: 299 mg
Sodium: 2863 mg
Potassium: 1673 mg
Fiber: 35 g
Sugar: 27 g
Vitamin A: 1924 IU
Vitamin C: 5 mg
Calcium: 322 mg
Iron: 13 mg
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