Irish Tea Cake Dried Fruit

The smell of black tea soaking into dried fruit always takes me back to a tiny kitchen in County Cork where my grandmother kept a ceramic bowl permanently on the counter. She never measured anything precisely, but she knew the fruit had to drink its fill of tea before it could even think about becoming cake. Some mornings she would add whiskey, some mornings not, depending on who was coming to visit.

I once made this cake for a neighbor who was recovering from surgery and she texted me three days later saying the last slice was the best thing she had ever eaten. She had been toasting it and spreading it with salted butter every morning. That is when I understood this is not just a cake but a proper daily companion.

Ingredients

• Mixed dried fruit: I use whatever combination looks good at the market, but raisins, sultanas, and chopped apricots work beautifully together
• Strong black tea: The fruit needs to soak in at least 250 ml of hot tea for an hour or overnight if you remember ahead of time
• Granulated sugar: 100 g is plenty because the fruit contributes natural sweetness
• Large egg: Bring it to room temperature before you start so it incorporates evenly into the batter
• Unsalted butter: Melt the 60 g butter and let it cool slightly before whisking it in
• Plain flour: 225 g gives this loaf structure without making it heavy
• Baking powder: The 1½ tsp ensures a proper rise even with all that moist fruit weighing things down
• Ground cinnamon: ½ tsp adds warmth that complements the tea soaked fruit
• Ground nutmeg: ¼ tsp provides a subtle background spice
• Salt: Just a pinch to wake up all the other flavors
• Orange zest: Optional but lovely, the zest of one orange brightens everything up

Instructions

Soak the fruit overnight if possible:

Combine 200 g mixed dried fruit with 250 ml hot black tea in a bowl, cover it, and forget about it until the fruit has plumped up beautifully

Preheat and prepare your tin:

Heat your oven to 170°C and grease a 900 g loaf tin, then line it with parchment paper so nothing sticks later

Whisk the wet ingredients:

In a large bowl, whisk together 100 g sugar, 1 large egg, and the cooled melted butter until the mixture looks smooth and glossy

Add the fruit and tea:

Pour in the soaked dried fruit along with every drop of the remaining tea, then fold everything together until the fruit is evenly distributed

Combine the dry ingredients:

Sift in 225 g flour, 1½ tsp baking powder, ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of salt, then add the orange zest if you are using it

Fold gently:

Mix the dry ingredients into the wet mixture just until you no longer see streaks of flour, being careful not to overwork the batter

Bake until done:

Pour the batter into your prepared tin, smooth the top, and bake for 55 to 65 minutes until a skewer comes out clean from the center

Cool completely before slicing:

Let the cake rest in the tin for 10 minutes, then turn it out onto a wire rack until it is completely cool

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This cake has become my standard gift when someone moves into a new house because it travels well and feels like a proper welcome. Last summer I baked one for a friend who had just moved to a new city, and she told me it made her陌生的 kitchen feel like home.

Making It Ahead

The cake honestly tastes better on day two or three once the flavors have had time to settle into each other. Wrap it tightly in parchment and foil, then keep it somewhere cool and out of direct sunlight.

Serving Suggestions

Butter is not optional in my house, though some people prefer it plain. A light dusting of powdered sugar makes it look special, but toasting a slice until the edges are golden and spreading it with salted butter is how I eat it most often.

Keeping It Fresh

This loaf keeps remarkably well in an airtight container for several days at room temperature. The moisture from the fruit keeps everything tender, unlike most cakes that dry out quickly.

• If you are planning to freeze it, wrap individual slices in parchment and foil
• Toast frozen slices directly from the freezer, no thawing needed
• Add a splash of Irish whiskey to the soaking tea if you want a grown up version

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Better to bake this on a quiet Sunday when the house feels slow and the kettle is always on. That is when it tastes the very best.

Recipe Q&A

→ How long should the dried fruit soak in the tea?

Soaking the dried fruit for at least 1 hour allows it to plump fully, but soaking overnight yields the best results.

→ Can I add any extra ingredients for flavor?

A splash of Irish whiskey or chopped nuts can be added to the batter to intensify the flavor and texture.

→ What baking temperature and time are recommended?

Bake at 170°C (340°F) for 55 to 65 minutes, or until a skewer inserted comes out clean.

→ What is the purpose of soaking the dried fruit in tea?

Soaking infuses the fruit with flavor while softening it, ensuring a moist texture throughout the loaf.

→ How should the loaf be stored after baking?

Store in an airtight container to keep fresh for several days; it also toasts well if leftover.

→ Can I serve the loaf with anything else?

Lightly dust with powdered sugar or serve with butter to complement the rich, spiced flavors.