Fruity teacake

Prep: 15 mins Cook: 1 hr Plus soaking

Easy

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

  • Freezable

Nutrition: per serving

  • kcal231
  • fat4g
  • saturates3g
  • carbs48g
  • sugars33g
  • fibre1g
  • protein3g
  • salt0.27g
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Ingredients

  • 300g mixture dried berries and cherries
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 225ml hot tea
  • juice 1 orange (about 75ml/2½fl oz) plus zest
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 4 tbsp demerara sugar

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.

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Comments, questions and tips

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Comments (154)

cnew's picture
5

Such a nice recipe. I used bog standard (value) mixed dried fruit, added some chopped glace cherries and used granulated sugar (just 1 tbsp) instead of demerara. Whole family enjoyed it. Not sure the orange juice adds anything really but I had some in the fridge so what the hell. Took a lot longer to cook than stated though, more like 1 1/2 hours. This time round I've made two, one for the cake tin and one for the freezer.

shantal's picture
5

What a fabulous cake - incredibly moist and the demerera topping gives a nice crunchy finish! I still can't believe it only has 50g of butter and 100g of sugar! I made it as a treat at the end of a weekday family dinner and it was more than well received! It miraculously tastes of Christmas despite containing no spices too! I have added it to my collection and will definitely be making it again!

MimosaBansko's picture

Very quick and simple to make. I used only sultanas and soaked them for 2 hours in Earl grey tea.
Was very popular at a recent charity coffee morning. Would definately make again.

DrewBB's picture

Fantastic. I do follow the recipe (although I use less sugar) and it always has come out delicious.

xsassx's picture
5

Amazing, beautiful, light, soft and fluffy cake. I made it in a deep tray tin to speed up cooking time and it was done in 30 mins. Definitely going to experiment with different teas and fruits. This batch of dried fruit has some white choc chips in.

andrea0018's picture

I live and work in France, I sell English products on french market's. I can't make enough of these tea cakes.......for the French!!! They absolutely love them. Winner every time.

judithsteno's picture

This is delicious. It's got to a point in my house where I just have to have one of these in my cupboard all the time. Definitely soaking the fruit gives the cake a lovely texture.

genhallam's picture
5

Delicious. I make it with any mixture of dried fruit I have in the cupboard but it is worth adding the berries and cherries as they make it into something special. Definitely soak the fruit for as long as possible before baking.

Sarahphe's picture
5

I have made this a few times now and it is absolutely delicious! I soak the fruit for 24 hours before I use it and the cake turns out so light and moist. It barely lasts the day at work so I tend to make 2 at a time as it keeps well in the tin (if its not scoffed first!)

Varya's picture

Great recipe! I use earl grey tea, and instead of orange juice - cognac. I also add spices - cinnamon, ginger, ground cloves, about 1 teaspoon.

RonB's picture

Have made this twice now & love it. I've used "fruit tea" to soak the fruit for a different taste, just have to use a stronger brew (3 tea bags rather than one) todays is Ginger & Lemon it gives a fruity and slightly spicey taste to the cake. Only problem is it doesn't last very long!

moptop's picture

Lovely. We used Red Bush tea and because some people said it was dry used juice from 2 oranges. We put foil over it for the last half an hour to stop it burning. Went down well with adults and children.

MyCool's picture
5

My first attempt at a Teacake. Lovely taste and eady to follow recipe.

kerrysg's picture
5

A great low fat treat for any fruit cake lover. Easy to make - thought it might be dry but the fruit (which I left in the tea for longer than the recipe said) made it really moist. The only other change I made was to decrease the amount of sugar on top to 4 teaspoons, instead of tablespoons

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
5

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
5

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!)

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Questions (2)

NEMS's picture

With this recipe do you put into the mixture the juices from the soaked fruit?

Varya's picture

yes, sure, fruit with all liquid that's in the bowl.

Tips (3)

Claireyfairey3's picture

I was a bit worried about how dry it looked before adding the fruit so added an extra egg , was lovely & moist & lasted a week . Will add less sugar on top next time though.,

busywoman10S1mple's picture
5

Try this recipe using lemon and ginger tea. Gives a nice kick. I leave the sugar topping off -still scrummy but a little saving in calories.

Buteo's picture
5

For those, like me, who prefer not to use butter in baking, try substituting the 50g butter with 50ml sunflower oil. I am going to try olive oil next as I already use this in carrot cake and ginger cake recipes.
I whisked the egg with the oil and sugar, added the soaked fruits (don't drain, leave all those lovely juices in there) then folded in the flour.