Name: Fruity teacake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: British
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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Fruity teacake

Fruity teacake

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Serves 12

Easy

Prep: 15 mins

Cook: 1 hr

Plus soaking

A star rating of 4.7 out of 5.154 ratingsRate

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

Freezable

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A star rating of 4.5 out of 5.83 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal231
fat4g

low
saturates3g
carbs48g
sugars33g
fibre1g
protein3g
salt0.27g

low

Method

step 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.
step 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.
step 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

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A star rating of 4.7 out of 5.154 ratings

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