Fruity teacake

Fruity teacake

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(97 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr Plus soaking

Skill level

Easy

Servings

Serves 12

Perfect with a reviving cuppa, this cake is a keeper and will happily sit in a tin for a week or so

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
231
protein
3g
carbs
48g
fat
4g
saturates
3g
fibre
1g
sugar
33g
salt
0.27g

Ingredients

  • 300g mixture dried berries and cherries
  • 225ml hot tea
  • juice 1 orange (about 75ml/2½fl oz) plus zest
  • 50g butter
  • 100g light brown sugar
  • 1 egg
  • 225g self-raising flour
  • 4 tbsp demerara sugar

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Method

  1. Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
  2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
  3. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

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Comments

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cang57's picture

this cake turned out so moist and a lovely cake to have with a cuppa. i didnt put sugar on top. would highly recommend to try

panomotion's picture
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Fantastic cake! You can be creative with the dried fruit you want to use, and a splash of Cognacin the tea and orange mixture gives a nice touch.
The cake comes out perfect every time and everyone wants a second slice, or three.

kate degnan's picture
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I used demerara sugar throughout and didn't have any orange zest. Soaked mixed berries and raisins with the tea along with some all spice and ginger, an did it overnight, was worried as it was very very thick when it when into the tin but it turned put beautifully... I found it difficult to slice without it crumbling but hey, just a good reason to do really thick slices! Goes very nicely with generous portion of butter.... Will do again for sure

jeanieh's picture

This is a fantastic treat with a cup of tea. I've made it a few times now and it turns out delicious every time. Try it, you won't be disappointed.

cakesandtarts's picture

Loved this... we ate some while it was still warm and it was absolutely delicious! I followed the recipe and used sultanas, currants and cherries. It wasn't dry, far from it and I fear it may all get eaten before it sees a cake tin.

katsuya's picture

Delicious! Although, the dried cherries and berries made it quite an expensive cake to make, so I might try alternatives next times (but the cherries especially made it very tasty!)

Buteo's picture
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I replaced the butter with 50ml sunflower oil (will try olive oil next time) and used a 300g pack of Montedos Fruit Mix (from Lidl), which contains a mixture of jumbo raisins, golden raisins and cranberries, soaked overnight in Earl Grey tea with the zest and juice of an orange. It was so easy to make, took 1hr 20mins to bake, turned out beautifully moist and is absolutely delicious! Will definitely make again. Thank you.
NB I also omitted demerara sugar topping as I don't like too much sugar.

sarah1004's picture

Cooked it for 1hr 20mins and it was lovely and moist. very yummy!

smaug81's picture

Followed the receipe to the letter and it was awful. After 95 minutes it was still not cooked, very stodgy and total waste of ingredients and money. Won't be trying it again!

Christineindorset's picture

This is lovely. I used 150g dried cranberries and 150 sultanas. You definitely need the tea and orange juice left after soaking - my tip would be don't drain the fruit, just add it all to the mix. Mine didn't turn out crumbly, quite easy to cut. And low fat too!

kralph's picture

Lovely, light tea loaf. Definitely worth soaking the fruit overnight and adding the tea and orange juices to the mix.

abbatia's picture

I used Early Grey tea and quite a lot of juice from the orange so the cake was really really moist and lovely, everyone really liked it! I cooked it for a bit longer, around 1 hour 15. Will definitely make it again! Seemed a bit more like a fruit cake due to the volume of fruit than a tea loaf though.

ceiswyn's picture

I used Earl Grey tea and lemon rather than orange, and this was still utterly nommy :)

catvideo28's picture
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I have just made this using Dove's gluten free flour. Is a little crumbly, as always without gluten, but turned out very well. I also used earl grey tea and half light, half dark sugar (as that was all I had in the cupboard). Has gone down very well in our house with a cup of tea

lzallen's picture
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I substitute the sugar for sweetner and it works out great too

fbexon's picture
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Made this yesterday and it was the best cake I have ever made. Really tasty and moist. I used 100g glacé cherries and 200g sultanas. One hours cooking time was exactly right. Left off the demerara topping as others commenters suggested and agree that the cake didn't need it. Highly recommended.

sexygymbaby's picture
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Used Earl Grey tea to soak the fruit - lovely, crumbly cake with moist fruit. Will definitely bake again especially with so little butter and sugar!!

gillianmn's picture
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This is sooooo tasty made a couple of days ago added cranberries glazed cherries, did not have an orange so used fresh orange with bits also had to bake for 1hr 20mins. It's nearly all gone went down well with the family so am now making another. Fruit soaking in tea still didn't have an orange so used the juice and jest of a Satsuma and added some walnuts. If this turns out as well as the first I will be happy.

alicer90's picture
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Yummy!! I accidentally used dark brown sugar instead of light, but it still tasted lovely (Just a bit more christmas-cakey). Will definitely be making again!

asmelly's picture
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Very easy to make and freeze! A fantastic flavour, and I don't even like tea! I took this to Kraft with me at a nursery and it kept the staff goings all day! Really good, cooked dry well and remained nice and moist even after freezing. I used an even mix of sultanas, raisins and currants for the dried fruit!

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