Fruity teacake

Fruity teacake

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(106 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

    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

    Orange

    or-ange

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

  • 50g butter
    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

    Sugar

    shuh-ga

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

  • 1 egg
    Eggs

    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, questions and tips

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zoe_mf
7th Apr, 2012
5.05
this has become one of my all-time favourite cakes to make: low fat and lovely and tasty. A great one to take round as a gift and works well in a round tin too. Love the mix of tea and orange as a flavour. When I am on a tight budget I just increase the proportion of raisins to other dried fruit - still tastes lovely and a bit cheaper!
babybex
3rd Apr, 2012
5.05
lovely. too lovely not low fat as i couldn't stop eating more. mmmm cant wait to cook again, wouldn't change anything to the above recipe.
konier1
2nd Apr, 2012
If you wanted to substitute the raspberries for raisins, would you use the same amount or a different weight? Also, does anybody know how to shorten the cooking time [on a fan oven in degrees C] if you are in a rush? Thanks!
fionaex
19th Mar, 2012
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
26th Feb, 2012
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
4th Feb, 2012
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
7th Jan, 2012
5.05
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
5th Jan, 2012
Brill recipe but wished i would of put spices and cinnamon in my FELLA LOVED IT
ziggyflower
10th Dec, 2011
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
6th Dec, 2011
4.05
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!

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