Fruity teacake

Fruity teacake

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(104 ratings)

Prep: 15 mins Cook: 1 hr Plus soaking


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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  • 300g mixture dried berries and cherries



    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



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

  • 50g butter



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

  • 100g light brown sugar



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

  • 1 egg



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

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


  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 (152)

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

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

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

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

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

kerrysg's picture

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

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

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

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!


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

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

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.