Fruity teacake

Fruity teacake

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(109 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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tselert
25th Jan, 2013
5.05
I tried this yesterday and my family love it! Thanks. I used all cranberries.
mirandabest
21st Jan, 2013
5.05
Followed recipe, didn't change anything. Turned out lovely. Slice using a bread knife.
spouselet
15th Jan, 2013
5.05
Update on my cake from family and friends - so lovely and moist, when are you making another one soon! This is an excellent recipe - so I have given it five stars.
spouselet
13th Jan, 2013
5.05
I made this with 100g of mixed fruit, 100g of currants and 100g of raisins but left out the orange juice and zest. I also didn't put any sugar on the top when baking. I baked it in the centre of the oven for 1 hour and 15 minutes when it was done. I have yet to taste it to tomorrow and will let you know then with an update. I also soaked the fruit with hot tea for about half an hour and boosted it with one full minute in the microwave!
stokieuk
22nd Dec, 2012
5.05
Love this recipe and have made time and time again. Very easy and very nice soft cake :) I always add a little freshly grated ginger & nutmeg. Make sure to leave the tea to completely soak in to the dried fruit.
melitajm
4th Nov, 2012
4.05
Lovely recipe that I'll definately make again!
vivienmary
8th Oct, 2012
5.05
Whoops! forgot to mention that it took considerably longer to cook, about another 25 minutes to be exact! So keep putting it back into oven until the skewer comes out clean! By the way Aldi do a pack of Mxd Berries at quite a competitive price!
vivienmary
8th Oct, 2012
5.05
Great recipe! didnt have quite enough fruit, so added a few dried prunes and apricots, soaked for 48hours as I had forgotten it! Used fresh orange juice (with bits) instead of whole orange. Didnt have Demerara sugar so used muscovado instead with some chopped almonds on the top. Wasnt at all crumbly, in fact, very moist, will defro make it again, especially as its low in fat content!
laugh_producer
4th Oct, 2012
5.05
Really lovely and kept well. I added mixed spice in the dry mix and in the tea for soaking. Lovely.
catchtobin
24th Sep, 2012
5.05
Very tasty. Quick and easy to make. Put mixture in four half pound loaf tins and baked for 40 mins.

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