Fruity teacake

Fruity teacake

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(136 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
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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

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Comments, questions and tips

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23rd May, 2020
This is a delicious cake. Its great very moist, generally takes an hour. Only ever use 200g fruit as I thought the amount GF quote is too much.
23rd Dec, 2019
We love this cake! I omit a small amount of the liquid and it does take 10 minutes more that the recipe states - but so delicious!
Teresa Williams's picture
Teresa Williams
3rd Nov, 2019
A great recipe. Lovely and moist and delicious and easy to make. Will definitely be making this again.
29th Oct, 2019
Found this when looking for a healthier cake recipe. I made exactly to recipe using normal tea, took 1 hr 10 mins in the oven. Very good the next day, will definitely be making this again, I don't usually like fruit cake that much but this is delicious.
26th May, 2019
Packed with fruit. Always gone within 24 hours after baking. I make it with only 50g of caster sugar and its sweet enough for us. A brilliant cake recipe when you are trying to eat a little healthier without loosing out on taste
8th Mar, 2018
So simple, yet so delicious! Used a couple of bags of Earl Grey which complimented the orange perfectly. Also subbed in a standard bag of mixed dried fruit for the berries and cherries, I can see the original recipe working nicely with fruit teas especially; Twinnings actually do a cherry & cinamon blend so am going to try that next time.
30th Apr, 2017
A Great success! Soaked the fruit (sultanas, dried cranberries, dried figs) for 24 hrs. Didn't measure the tea, and used juice of 3 x clementines - but didn't add all of the liquid to the dry mix either, just judged consistency by eye. Cooked in 1hr, and delicious! Very moist. Cut into x 16 portions :-)
hrgoddess's picture
26th Mar, 2017
This didn't work out really well for me. There was such a lot of fruit, that I couldn't possibly use it all. It made a soggy mess when mixed with the flour mixture so had to add much more flour. Baked it for one hour and fifteen minutes which I think was too long. Result was an overly dry loaf and not that tasty. Its ok when smeared with some lemon curd so we will end up eating it.
19th Nov, 2016
Such a nice recipe. I used bog standard (value) mixed dried fruit, added some chopped glace cherries and used granulated sugar (just 1 tbsp) instead of demerara. Whole family enjoyed it. Not sure the orange juice adds anything really but I had some in the fridge so what the hell. Took a lot longer to cook than stated though, more like 1 1/2 hours. This time round I've made two, one for the cake tin and one for the freezer.
18th Nov, 2016
What a fabulous cake - incredibly moist and the demerera topping gives a nice crunchy finish! I still can't believe it only has 50g of butter and 100g of sugar! I made it as a treat at the end of a weekday family dinner and it was more than well received! It miraculously tastes of Christmas despite containing no spices too! I have added it to my collection and will definitely be making it again!


17th Aug, 2017
when it says grease and line the base of the tin does it mean grease the sides and put the liner just on the base
goodfoodteam's picture
22nd Aug, 2017
Thanks for your question. We suggest greasing the whole tin and then lining the base.
24th Feb, 2017
How many tea bags are recommended to use?
goodfoodteam's picture
3rd Mar, 2017
Thanks for your question. It's fine to just use one teabag and let it steep for a little while.
10th Oct, 2014
With this recipe do you put into the mixture the juices from the soaked fruit?
21st Dec, 2014
yes, sure, fruit with all liquid that's in the bowl.
Jonathan's grandma
11th Feb, 2019
A delicious, moist cake with fruit so plump and juicy it's hard to believe it's dried! Novice bakers should note that they might not need to add all the liquid used to soak the fruit. The mixture should be a fairly stiff dropping consistency. Can't wait to try it again with different tea blends as others suggest.
20th Mar, 2016
I was a bit worried about how dry it looked before adding the fruit so added an extra egg , was lovely & moist & lasted a week . Will add less sugar on top next time though.,
15th Mar, 2015
Try this recipe using lemon and ginger tea. Gives a nice kick. I leave the sugar topping off -still scrummy but a little saving in calories.
23rd Jan, 2014
For those, like me, who prefer not to use butter in baking, try substituting the 50g butter with 50ml sunflower oil. I am going to try olive oil next as I already use this in carrot cake and ginger cake recipes. I whisked the egg with the oil and sugar, added the soaked fruits (don't drain, leave all those lovely juices in there) then folded in the flour.
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