Tea Fruitcake Recipe Courtesy of Lynn Kearney
Infused with the comforting flavors of strong black tea and a medley of dried fruits, this Tea Fruitcake Recipe Courtesy of Lynn Kearney is a timeless treat perfect for any occasion. The fruit is soaked in tea to ensure maximum plumpness and flavor, lending a soft, moist texture to every bite. Delicately spiced with mixed spice and enriched with buttery sweetness, this easy-to-make cake is a delightful balance of warmth and richness. Optional chopped nuts add a crunchy contrast, making it a versatile recipe you can customize to suit your taste. Whether enjoyed freshly baked or left to mature for deeper flavors, this fruitcake keeps well and pairs beautifully with a hot cup of tea. Perfect for holidays, gifting, or an everyday indulgence, this classic cake is both hearty and elegant.
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Recipe Information
Ingredients
- 500 grams Dried mixed fruit (e.g., raisins, currants, sultanas, chopped dried apricots)
- 250 ml Strong black tea
- 150 grams Brown sugar
- 125 grams Butter
- 2 large Eggs
- 225 grams Self-raising flour
- 1 teaspoon Mixed spice
- 50 grams Chopped nuts (optional, e.g., walnuts, almonds)
Instructions
In a large mixing bowl, combine the dried mixed fruit and black tea. Let the mixture soak for at least 2 hours, or overnight, to allow the fruit to plump up.
Preheat your oven to 150°C (300°F) and line a 900g (2lb) loaf tin or an 8-inch round cake tin with baking parchment.
In a medium saucepan, combine the brown sugar and butter. Gently heat over low-medium heat, stirring occasionally, until the sugar has dissolved and the butter has melted. Remove from the heat and let it cool slightly.
In a separate bowl, beat the eggs and then slowly add them to the cooled sugar and butter mixture. Mix well to combine.
Sift together the self-raising flour and mixed spice, then add this dry mixture to the wet ingredients in batches. Stir gently to avoid overmixing.
Fold in the soaked dried fruit and any remaining tea in the bowl, along with the chopped nuts if using. Mix until evenly distributed.
Pour the batter into the prepared tin, smoothing the top with a spatula.
Bake in the preheated oven for 1.5 hours (90 minutes), or until a skewer inserted into the center of the cake comes out clean. Check after 1 hour and cover with foil if the top is browning too quickly.
Remove the cake from the oven and allow it to cool in the tin for 15 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. This fruitcake can be wrapped tightly and stored for up to a week, and it gets even better with time!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 47.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
