Irish Tea Cake Dried Fruit (Print Version)

Moist, subtly sweet loaf infused with tea and plump dried fruit, ideal for sharing or pairing with a hot drink.

# What You'll Need:

→ Dried Fruit

01 - 7 oz mixed dried fruit (raisins, sultanas, currants, chopped dried apricots)
02 - 1 cup strong black tea, hot

→ Cake Batter

03 - 1/2 cup granulated sugar
04 - 1 large egg
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 3/4 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Pinch of salt
11 - Zest of 1 orange (optional)

→ For Serving

12 - Powdered sugar for dusting (optional)
13 - Butter for serving (optional)

# How to Cook:

01 - Combine dried fruit and hot black tea in a bowl. Cover and let soak for at least 1 hour, or overnight for optimal results, until fruit is plump and tender.
02 - Preheat oven to 340°F. Grease a 2-pound loaf tin and line with parchment paper.
03 - Whisk sugar, egg, and melted butter in a large mixing bowl until smooth and well combined.
04 - Add soaked fruit along with any remaining tea liquid to the wet mixture. Stir to distribute evenly.
05 - Sift flour, baking powder, cinnamon, nutmeg, and salt into the bowl. Add orange zest if desired. Gently fold until just combined—take care not to overmix.
06 - Transfer batter to prepared loaf tin. Smooth the top with a spatula for even baking.
07 - Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
08 - Allow cake to rest in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
09 - Dust with powdered sugar if desired. Slice and serve plain or spread with butter. Also excellent toasted.

# Expert Advice:

01 -
  • The tea infused fruit creates pockets of intense flavor that make every bite interesting
  • Its one of those rare cakes that actually improves after a day or two, developing character
  • Simple enough for a Tuesday afternoon yet special enough for guests who drop by unexpectedly
02 -
  • Overmixing the batter will make the cake tough, so stop as soon as the flour disappears
  • The skewer test is your friend—insert it into the center and if it comes out clean, the cake is done
  • This loaf is actually better on day two when the flavors have had time to settle and become friends
03 -
  • If the cake browns too quickly, tent it loosely with foil after 40 minutes
  • Room temperature ingredients combine more easily and create a more uniform texture

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