Cup a tea cake

    2 hours 45 min

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

    Cambridgeshire, England, UK
    31 people made this

    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

    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.


    Will keep well if store in an airtight container.

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    Reviews in English (1)


    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