Irish Tea Cake Dried Fruits (Print Version)
Moist loaf steeped in tea, bursting with dried fruits and warming spices for a rich flavor experience.
# What You'll Need:
→ Dried Fruits
01 - 7 oz mixed dried fruit (raisins, sultanas, currants)
02 - 2.6 oz dried apricots, chopped
→ Liquids
03 - 1 cup strong black tea, hot
→ Wet Ingredients
04 - 3.5 oz unsalted butter, softened
05 - 3.5 oz light brown sugar
06 - 2 large eggs
→ Dry Ingredients
07 - 8 oz plain flour
08 - 1 ½ tsp baking powder
09 - 1 tsp ground cinnamon
10 - ½ tsp ground nutmeg
11 - ¼ tsp ground cloves
12 - Pinch of salt
→ Optional
13 - 2 tbsp orange marmalade for glazing
# How to Cook:
01 - Combine all dried fruit in a large bowl. Pour hot black tea over fruit, cover bowl, and let soak for at least 1 hour or overnight for optimal plumpness.
02 - Preheat oven to 340°F. Grease a 2 lb loaf tin thoroughly and line with baking parchment.
03 - In a mixing bowl, beat softened butter and brown sugar together until mixture becomes light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
05 - Sift together flour, baking powder, ground cinnamon, nutmeg, cloves, and salt in a separate bowl.
06 - Gently fold sifted dry ingredients into butter mixture until just combined, being careful not to overmix.
07 - Drain excess liquid from soaked fruits, reserving a small amount of tea if batter appears too dry. Carefully stir fruit into batter.
08 - Transfer batter to prepared loaf tin and smooth surface evenly with spatula.
09 - Bake for 55 to 65 minutes until a skewer inserted into center emerges clean.
10 - Remove from oven and let cool in tin for 10 minutes. Turn out onto wire rack and cool completely before glazing.
11 - If desired, gently warm orange marmalade and brush over cooled cake surface for glossy finish.
# Expert Advice:
01 -
- The cake stays incredibly moist for days, actually improving as the flavors meld together
- It requires nothing more than a cup of hot tea and a quiet afternoon to feel complete
02 -
- Draining the soaked fruit is crucial, too much liquid will make the cake dense and soggy in the center
- The toothpick test can be misleading with all the fruit, check several spots to ensure the crumb is fully set
03 -
- Use a kitchen scale to measure the flour for consistent results every time
- Room temperature ingredients prevent the batter from curdling and ensure even baking