Fruity teacake

Fruity teacake

  • 1
  • 2
  • 3
  • 4
  • 5
(110 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
cakesandtarts
17th Feb, 2014
Loved this... we ate some while it was still warm and it was absolutely delicious! I followed the recipe and used sultanas, currants and cherries. It wasn't dry, far from it and I fear it may all get eaten before it sees a cake tin.
katsuya
16th Feb, 2014
Delicious! Although, the dried cherries and berries made it quite an expensive cake to make, so I might try alternatives next times (but the cherries especially made it very tasty!)
Buteo
23rd Jan, 2014
5.05
I replaced the butter with 50ml sunflower oil (will try olive oil next time) and used a 300g pack of Montedos Fruit Mix (from Lidl), which contains a mixture of jumbo raisins, golden raisins and cranberries, soaked overnight in Earl Grey tea with the zest and juice of an orange. It was so easy to make, took 1hr 20mins to bake, turned out beautifully moist and is absolutely delicious! Will definitely make again. Thank you. NB I also omitted demerara sugar topping as I don't like too much sugar.
sarah1004
27th Oct, 2013
Cooked it for 1hr 20mins and it was lovely and moist. very yummy!
smaug81
21st Oct, 2013
Followed the receipe to the letter and it was awful. After 95 minutes it was still not cooked, very stodgy and total waste of ingredients and money. Won't be trying it again!
Christineindorset
12th Oct, 2013
This is lovely. I used 150g dried cranberries and 150 sultanas. You definitely need the tea and orange juice left after soaking - my tip would be don't drain the fruit, just add it all to the mix. Mine didn't turn out crumbly, quite easy to cut. And low fat too!
kralph
10th Oct, 2013
Lovely, light tea loaf. Definitely worth soaking the fruit overnight and adding the tea and orange juices to the mix.
abbatia
24th Sep, 2013
I used Early Grey tea and quite a lot of juice from the orange so the cake was really really moist and lovely, everyone really liked it! I cooked it for a bit longer, around 1 hour 15. Will definitely make it again! Seemed a bit more like a fruit cake due to the volume of fruit than a tea loaf though.
ceiswyn
1st Sep, 2013
I used Earl Grey tea and lemon rather than orange, and this was still utterly nommy :)
catvideo28
11th Aug, 2013
5.05
I have just made this using Dove's gluten free flour. Is a little crumbly, as always without gluten, but turned out very well. I also used earl grey tea and half light, half dark sugar (as that was all I had in the cupboard). Has gone down very well in our house with a cup of tea

Pages

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.