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)

fionaex's picture

I have made this cake loads of times, with the topping and without, with different fruits and usually extra cherries etc. Its a firm family and work favourite - dead easy if you have the oven on for a stew or something if you have remembered to soak the fruit the previous evening!

melaniespiteri's picture

Just prepared 2 small loaves of this cake. The house smells divine and it tastes yummy too. Not dry at all. I used lychee black tea instead of normal tea. I guess one can really experiment with this cake and it will still turn out fine!

mscupcake's picture

Apols on hijacking this recipe thread ....but .....am itching to make the marmalade bar from the March 2012 edition and the recipe has no eggs in it - surely this can't be right? It must need at least one to set the mix, surely? It has 4 fl oz of milk and 5 oz of melted butter in it. Anybody have an opinion?

kimmy0ne's picture
5

made this yesterday and didn´t have an orange so used lemon and lemon zest instead. It was delicious and quite crumbly but had a slice today and it is much firmer and sliced well. One for the folder .
Oh and added a splash of vermouth to the fruit.

sazy123's picture

Brill recipe but wished i would of put spices and cinnamon in my FELLA LOVED IT

ziggyflower's picture

I've made this for the first time today and used 2 satsumas instead of the orange and it's delicious. I'll definitely be making this again and I'll soak the fruit in some booze next time too!

breo1959's picture
4

I've had a go at making several fruit cake recipes, including rich fruit cakes and christmas cakes, and this is by far the nicest!

The only criticism I have is that the recipe doesn't say if any of the tea is put into the mixture...I used just enough of it to get a 'dropping' consistency...and for that reason I'll give it a four!

briznik's picture
5

This is a great "everyday" cake - I love to bake but often then end up with lots of sugary, fatty food in the house to use up which is not so great for the health! so this is a great recipe as it's slightly less naughty and it keeps long enough that you can have just a little slice each day. I just use whatever dried fruit I happen to have in the cupboard - this time I'll add some mixed peel left over from the Christmas cake, too.

You can make it in any tin Becky, as long as you adjust the cooking time.

beckys85's picture

Anyone know if you can make this in a different type of tin?

jenpinky's picture

Left the dried fruit and cherries to soak in orange juice and tea overnight, added smatterings of ground cinnamon and ground nutmeg for Christmas flavour. Baked cake this afternoon and had a good slice with a cuppa, lovely! 10 out of 10, no doubt i'll be making another before the weeks out. Would make a great Christmas pressie in a nice cake tin!.

franticook's picture
5

Catherine, slosh it all in together, I make this cake each week for my colleagues at the hospice , guilt free and delicious!!

mjjhmum's picture

I'm new to baking and really want to try this try this but when adding the fruit mixture do u add with or without the liquid??

brownowlval's picture
5

This cake was lovely and moist, and my volunteers at our Cancer research shop eat in all up in a day, so will have to make another and real soon)

analisa's picture
5

simply lovely :) Left out the sugar on top at the end ... as I did not want it to have too many calories - but the texture of this loaf is great!! I used dried cranberries and raisins instead of cherries .... would add some walnuts next time.

joekah's picture

I have made this so many times. It never fails and is so easy to make. Try experiementing with teas. I've used Earl Grey as well as ordinary cuppa tea bags. The fresh orange juice reallys brightens the taste of this cake. Recommended recipe

kellyc's picture

I cooked this it was great, my only request would be to include all measurements in your recipes in imperial as well as metric please, just for us 50 plusses who didn't do metric at school.

catstaa's picture
5

I love this cake. Very easy to make, but I always end up having to bake it for around 1hr 15/20min in my gas oven. I use 300g dried fruit and it's yummy every time - looooove the demerera topping!!

ellie_24's picture
5

lovely cake! Wasn't at all dry, beautifully moist in fact :)

Had to bake it for 30 mins longer than stated though and put some foil over the top to stop burning.

A few changes made. Used only 270g fruit (cranberries, cherries, blueberries, prunes and raisins) with a dash of whiskey...yum!

Also only used 75g sugar as don;t like stuff too sweet, certainly didn't suffer because of it. Finally topped with chopped pecans instead of the sugar. Just yummy!

donnamoons's picture
4

lovely, I used wholemeal self raising flour to make it even healthier, yummy!

dillight's picture
5

Made this a couple of days ago and almost disappeared that day.Did slightly change it by adding a mashed banana as some said it was very dry.Mine certainly wasn't and tasted wonderful.

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