Fruity teacake

Fruity teacake

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(95 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

Comments, questions and tips

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Comments

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clur79's picture

this is a lovely tasty moist cake. I used 6oz dried cranberries, 3 oz of glace cherries (couldn't get dried) and 1oz raisins. Even my fruitcake-hating partner liked it.

ardanbothar's picture
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Made this week. Used dried berries and cherries out of Tesco. Nice-ish cake!! Family weren't impressed, but the girlies at my coffee morning were!!! It was ok, but not brilliant!!

sue436's picture
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I used 100g glace cherries and 200g sultanas but found that there were too many sultantas but I guess it's personal preference. The cake is very easy to make and not putting the sugar on top hasn't in anyway spoiled the overall taste nor did the top burn. My husband loves it and I will certainly make it again.

america1's picture
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I made this cake a few days in advance of a special lunch as the recipe said it would keep well in a tin. It turned out to be very wet and soggy and was a real disappointment. I certainly would not make it again.

Harrysu's picture
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I love this recipe and have found the cake flavour improves when left over several days. Slight variation, I used 200g chopped dates a 50g chopped walnuts instead of dried berries then chopped walnuts for the topping, it was delicious. . .

chris_nielsen's picture
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The recipe should make it clear that you need to reserve the tea, juice and zest so that it can be added to the mixture. It is easy to discard the liquid, as it is not specifically mentioned other than in the soaking process.

Tasty cake. We used Tesco's Cherries & Berries but this is very expensive.

ohlamour1976's picture
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I made this with dried sultanas, currants and raisins and glace cherries. It was delicious! I made it with the children who took it to their grandparents. Needless to say it was polished off in no time! Just wonder how I could make this into muffins... Mmmm...

mccall's picture

Delicious, I made it with dried cranberries and cherries, very crumbly, but will certainly make it again. Keeps well!

rvmackriel's picture

Made this gorgeous cake today - yummylicious!! I used ordinary dried fruit mixture without the cherries - very, very nice altough crumbly to cut - use a very sharp knife.

cazandjay's picture
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forgot to rate!!!

cazandjay's picture
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I used sultanas and raisins and doubled up on the ingredients to make a 23"round cake, I have made this several times and every time is a success, lovely cake.

padraig1934's picture

could you use frozen berries?

Harrysu's picture
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A delicious cake and very easy to make. I used sultanas only, I forgot to purchase blueberries, with chopped walnuts sprinkled on top instead of demerara sugar. A lovely moist cake, will definitely try again with blueberries and cherries, I like the idea too that its low fat. . .

paradisehouse's picture

You need to use DRIED berries and cherries (cranberries, blueberries, sour cherries etc) which are what make it so differently delicious, a bit tangy. I got mine in Lidl, far cheaper than Tesco's packet. V.easy to make and mine's still as moist as it was 8 days ago. I will make this again and again.
Only drawwback is its rather crumbly to slice - this improves a bit on keeping but use a sharp knife. A v.good recipe.

crazychris991's picture

You could always just put plain flour instead and add a teaspoon of baking powder!

bkinle's picture

When I've spent my semester abroad in Scotland you could get dried sour cherries (which is probably what they've used) in Asda and Tesco.

How do you substitute self-raising flour tho?

patsy66cat's picture

I thought the same. But looking at the picture it looks like sultanas or raisins, currants & glacé cherries. I'm going to try it.

linw333's picture
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This looks like a really nice recipe, but I'm wondering where to get the dried berries. Are the cherries fresh cherries?

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