Fruity teacake

Fruity teacake

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(96 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr Plus soaking

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
231
protein
3g
carbs
48g
fat
4g
saturates
3g
fibre
1g
sugar
33g
salt
0.27g

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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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.

Recipe from Good Food magazine, August 2009

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Comments

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brownowlval's picture
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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
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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
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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
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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
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lovely, I used wholemeal self raising flour to make it even healthier, yummy!

dillight's picture
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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.

dillight's picture
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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.

dillight's picture
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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.

dillight's picture
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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.

angi612's picture

Does it taste of tea? I don't like tea!

lzallen's picture
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I made this cake for my Grandma- i substituted the sugar for sweetner. It worked out really well, great taste and very moist.

jen-lewis's picture
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Made this today and its all gone, everyone loved it and so easy to make

fikriye2's picture
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I substittuted the berries for sultanas but only added 150g, as didnt want the fruit to be to over powering, turned out yummy.

catderbyshire's picture
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Made this last weekend-just used some mixed dried fruit and put in whole glace cherries-lovely sliced and spread with butter

feedyouranger's picture
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Also, I forgot to say, the longer this cake is kept, the nicer it gets. After a few days it is even nicer and more moist than the day it was baked.

feedyouranger's picture
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This is a lovely moist cake and very easy to make. I've made this several times and each time everyone has loved it. It took slightly longer than the stated time to cook, but this will be because I doubled up the recipe to make a big 9 inch round cake. I used raisins rather than berries and cherries. I also made this with low fat margarine in place of butter, and I have never bothered with the demerara sugar topping as the top of the cake has always been sticky and moist without.

sailorgirl700's picture
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Also made this using lots of different dried fruit. Today using Mixed dried fruit. It is always moist and does keep for a good few days.

sascha's picture

Reading the comments of others was useful: I boiled the tea and orange juice together before soaking the (dried!) fruits for at least 24 hours. The results were perfect. Not crumbly nor soggy, as some people have experienced.

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