Cup a tea cake

    Cup a tea cake

    31saves
    2hr45min


    10 people made this

    About this recipe: A moist fruit cake, flavoured with cold brewed tea, keeps well and is very easy to make. Can be frozen.

    Cambridgeshire, England, UK

    Ingredients
    Serves: 12 

    • 300g mixed fruit
    • 50g glace cherries, chopped
    • 100g caster sugar
    • 100g margarine
    • 1/4 teaspoon bicarbonate of soda
    • 160ml cold brewed tea, without milk
    • 80g plain flour
    • 80g self-raising flour
    • 2 eggs, beaten
    • 1 teaspoon baking powder
    • 1 teaspoon mixed spice

    Method
    Prep:30min  ›  Cook:2hr  ›  Extra time:15min cooling  ›  Ready in:2hr45min 

    1. Preheat the oven to 150 C / Gas 3. Grease and flour a small loaf tin.
    2. Place the mixed fruit, cherries, sugar, margarine, bicarbonate of soda and cold tea in a large pan and bring to the boil. When the margarine has melted, take off the heat and allow to cool for about 15 minutes.
    3. When the mixture has cooled, add the plain flour, self-raising flour, eggs, baking powder and mixed spice and mix well. Pour into the loaf tin.
    4. Bake until skewer inserted in the middle comes out clean, about 2 hours. Leave in tin for 5 minutes, then turn out on to wire tray to cool.

    Tip

    Will keep well if store in an airtight container.

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    Reviews (2)

    1

    I have made this tea cake a couple of times now and it has been delicious on each occasion. I have fan oven and found I didn't need the full baking time. Keeps very well (if not immediately eaten!) and is now my 'go to' tea cake recipe. - 10 Aug 2014

    Pirellyn
    0

    This was my Mum'sfavourite recipe and she would make one every week. I would say that a small loaf tin is too small as mine overflowed a bit. Mum used to bake it in a small square cake pan. Lovely spread with butter as a treat. - 15 Feb 2015

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