Irish Tea Cake Fruit Spices (Printable version)
Moist Irish loaf filled with dried fruits and warming spices for a fragrant, flavorful treat.
# Ingredient list:
→ 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 Garnish
13 - 2 tbsp orange marmalade for glazing
# Directions:
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 maximum flavor infusion.
02 - Preheat oven to 340°F. Grease a 2 lb loaf tin thoroughly and line with baking parchment.
03 - Beat softened butter and light brown sugar together in mixing bowl until mixture becomes light and fluffy in texture.
04 - Add eggs one at a time, beating well after each addition until fully incorporated into butter mixture.
05 - Sift flour, baking powder, cinnamon, nutmeg, cloves, and salt together in separate bowl.
06 - Gently fold flour mixture into butter mixture until just combined. Avoid overmixing to prevent tough texture.
07 - Drain excess liquid from soaked fruits, reserving small amount of tea if batter appears dry. Fold fruit into batter gently.
08 - Transfer batter to prepared loaf tin, smoothing top evenly. Bake for 55-65 minutes until skewer inserted into center emerges clean.
09 - Let cake cool in tin for 10 minutes, then remove to wire rack. Optionally warm orange marmalade and brush over cooled cake for glossy finish.
# Expert Tips:
01 -
- The overnight tea soak transforms ordinary dried fruit into little jewels of concentrated flavor
- This cake somehow tastes better on day two, making it perfect for lazy breakfasts
- Its nearly impossible to mess up, yet tastes like something from a proper bakery
02 -
- Drain the soaked fruit well, otherwise your cake will be dense and gummy in the center
- The tea can be hot but not boiling when you pour it over the fruit, boiling can make the skins tough
03 -
- Soak the fruit overnight if you have time, the difference in flavor is remarkable
- Check the cake at 55 minutes, every oven is different and you do not want to dry it out