Fruity teacake

Fruity teacake

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(103 ratings)

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

    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

    or-ange

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

  • 50g 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

    shuh-ga

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

  • 1 egg

    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 (151)

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
5

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
5

I substitute the sugar for sweetner and it works out great too

fbexon's picture
5

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
5

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
5

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
5

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
4

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!

singer65's picture

Fantastic cake. Sooooooo moist.got cherries and berries from Lidls made up the shortfall with raisins.Was so nice, making two tomorrow.

reeve28's picture

Made this cake with 100g of cherries and 250g of raisen/sultana mix. Left out the zest and only soaked the fruit for 30 mins. Added all fruit &tea to mixure.I also didnt add the sugar on top... its is afterall meant to be low fat!? It turned out well and really yummy. Im doing weight watchers after havingba baby and am glad I can now have a slice of cake on sunday with my coffee.

nanacath's picture
4

Great flavours but a bit too sweet, will reduce sugar next time. Lovely with a cup of tea.

jcd's picture
5

Scrumptious. As only baking for 2, made as a traybake (1 litre foil dish - approx 11cm x 20cm) using 1/2 measures of the ingredients. Used the other half of the beaten egg in a different recipe. Made with mix of dried fruits I had in the house (raisins, cranberries, chopped dates, chopped apricots) and glace cherries. Baked for approx 30 mins @ 180 deg C. Can get 12 portions from this bake. Lovely and moist even 5 days later. Eat it with low fat fruit yoghurt on top for breakfast as part of our calorie controlled diet.

tselert's picture
5

I tried this yesterday and my family love it! Thanks. I used all cranberries.

mirandabest's picture
5

Followed recipe, didn't change anything. Turned out lovely. Slice using a bread knife.

spouselet's picture
5

Update on my cake from family and friends - so lovely and moist, when are you making another one soon! This is an excellent recipe - so I have given it five stars.

spouselet's picture
5

I made this with 100g of mixed fruit, 100g of currants and 100g of raisins but left out the orange juice and zest. I also didn't put any sugar on the top when baking. I baked it in the centre of the oven for 1 hour and 15 minutes when it was done. I have yet to taste it to tomorrow and will let you know then with an update. I also soaked the fruit with hot tea for about half an hour and boosted it with one full minute in the microwave!

stokieuk's picture
5

Love this recipe and have made time and time again. Very easy and very nice soft cake :)

I always add a little freshly grated ginger & nutmeg. Make sure to leave the tea to completely soak in to the dried fruit.

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