Recipe for fruited tea cake loaf?

[Laquila]

Does anyone have a recipe for an enriched dough-type tea-cake loaf, ie, the type you could slice and toast, rather than a cake-type tea bread.

Many thanks.

Would this do?

www.deliaonline.com/recipes/cuisine/european/english/very-fruity-irish-tea-cake.html

Coincidentally I have been making these recently. I have done these but just put the dough in a large bread tin rather than making them into teacakes. I let the dough increase in size by 50% then baked in oven at about 200C for 40 minutes. Worked really well and was nice just sliced and buttered on the first day then toasted after that.

There's also a recipe in the GBBO Everyday book for marmalade teacakes which I made into a loaf as above. It tasted rather like panetonne but less rich. Also went down very well!