Fruity teacake

Fruity teacake

  • 1
  • 2
  • 3
  • 4
  • 5
(110 ratings)

Prep: 15 mins Cook: 1 hr Plus soaking


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
Save to My Good Food
Please sign in or register to save recipes.


  • 300g mixture dried berries and cherries



    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



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

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light brown sugar



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

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 4 tbsp demerara sugar


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jan, 2015
I have made this a few times now and it is absolutely delicious! I soak the fruit for 24 hours before I use it and the cake turns out so light and moist. It barely lasts the day at work so I tend to make 2 at a time as it keeps well in the tin (if its not scoffed first!)
21st Dec, 2014
Great recipe! I use earl grey tea, and instead of orange juice - cognac. I also add spices - cinnamon, ginger, ground cloves, about 1 teaspoon.
14th Oct, 2014
Have made this twice now & love it. I've used "fruit tea" to soak the fruit for a different taste, just have to use a stronger brew (3 tea bags rather than one) todays is Ginger & Lemon it gives a fruity and slightly spicey taste to the cake. Only problem is it doesn't last very long!
13th Oct, 2014
Lovely. We used Red Bush tea and because some people said it was dry used juice from 2 oranges. We put foil over it for the last half an hour to stop it burning. Went down well with adults and children.
12th Oct, 2014
My first attempt at a Teacake. Lovely taste and eady to follow recipe.
29th Sep, 2014
A great low fat treat for any fruit cake lover. Easy to make - thought it might be dry but the fruit (which I left in the tea for longer than the recipe said) made it really moist. The only other change I made was to decrease the amount of sugar on top to 4 teaspoons, instead of tablespoons
15th Jul, 2014
this cake turned out so moist and a lovely cake to have with a cuppa. i didnt put sugar on top. would highly recommend to try
1st Jul, 2014
Fantastic cake! You can be creative with the dried fruit you want to use, and a splash of Cognacin the tea and orange mixture gives a nice touch. The cake comes out perfect every time and everyone wants a second slice, or three.
kate degnan
13th Apr, 2014
I used demerara sugar throughout and didn't have any orange zest. Soaked mixed berries and raisins with the tea along with some all spice and ginger, an did it overnight, was worried as it was very very thick when it when into the tin but it turned put beautifully... I found it difficult to slice without it crumbling but hey, just a good reason to do really thick slices! Goes very nicely with generous portion of butter.... Will do again for sure
10th Mar, 2014
This is a fantastic treat with a cup of tea. I've made it a few times now and it turns out delicious every time. Try it, you won't be disappointed.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.