Irish Tea Cake Dried Fruit (Printable version)
Moist Irish loaf infused with tea and studded with plump dried fruit, ideal for teatime.
# Ingredient list:
→ 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 - 4 tbsp unsalted butter, melted and cooled
06 - 1 3/4 cups all-purpose flour
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - Pinch of salt
11 - Zest of 1 orange (optional)
→ For Serving
12 - Powdered sugar, for dusting (optional)
13 - Butter, to serve (optional)
# Directions:
01 - Combine the dried fruit and hot black tea in a bowl. Cover and let soak for at least 1 hour, or overnight for optimal results, allowing the fruit to plump up completely.
02 - Preheat the oven to 340°F. Grease a 2 lb loaf tin and line with parchment paper.
03 - In a large mixing bowl, whisk together the granulated sugar, egg, and melted butter until smooth and well combined.
04 - Add the soaked fruit along with any remaining tea liquid to the sugar mixture, stirring to incorporate evenly.
05 - Sift the flour, baking powder, cinnamon, nutmeg, and salt into the bowl. Add orange zest if using. Gently fold until just combined—take care not to overmix the batter.
06 - Transfer the batter to the prepared loaf tin and smooth the top surface evenly with a spatula.
07 - Bake for 55–65 minutes, or until a wooden skewer inserted into the center emerges clean.
08 - Allow the cake to cool in the tin for 10 minutes, then remove and transfer to a wire rack to cool completely.
09 - Dust with powdered sugar before serving if desired. Slice and serve plain or with butter.
# Expert Tips:
01 -
- It is one of those forgiving cakes that actually gets better after a day or two wrapped up tight
- The dried fruit becomes jewel tender and sweet without any added sugar beyond what is necessary
02 -
- The soaking step is non negotiable because it transforms chewy dried fruit into something tender and luscious
- Overmixing the flour will make the cake tough, so stop as soon as everything looks combined
03 -
- A handful of chopped walnuts or pecans folded into the batter adds wonderful texture
- The soaking time can stretch to 24 hours if you want to prep the fruit the day before baking