Irish Tea Cake Dried Fruit (Print Version)
A moist, lightly sweetened cake filled with dried fruit and subtle spices, perfect for a sweet treat.
# Recipe Ingredients:
→ Dried Fruit Preparation
01 - 7 oz mixed dried fruit (raisins, currants, sultanas)
02 - 2/3 cup hot strong black tea
→ Cake Batter
03 - 7 tbsp unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 2 large eggs
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 - 1/4 tsp salt
11 - Zest of 1 lemon
→ Optional Add-ins
12 - 1/4 cup chopped walnuts or almonds
# Directions:
01 - Combine mixed dried fruit with hot black tea in a medium bowl. Allow to soak for at least 30 minutes to plump the fruit, then drain thoroughly.
02 - Preheat oven to 340°F. Grease an 8-inch round cake pan or loaf tin and line with parchment paper for easy removal.
03 - Beat softened butter and granulated sugar in a large bowl until the mixture appears pale, light, and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
05 - Sift together flour, baking powder, cinnamon, nutmeg, and salt into the butter mixture. Add lemon zest and mix gently until just combined.
06 - Gently fold the drained soaked fruit and optional nuts into the batter until evenly distributed throughout.
07 - Spoon batter into the prepared pan and smooth the top surface with a spatula.
08 - Bake for 55-65 minutes until a wooden skewer inserted into the center emerges clean.
09 - Let cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve plain or with butter.
# Expert Advice:
01 -
- The texture is incredibly moist without being heavy, thanks to that tea soak trick
- It comes together faster than you can brew a proper pot of tea
- Your kitchen will smell like the coziest bakery in County Cork
02 -
- Drain the fruit really well after soaking, or your cake will have soggy pockets
- That butter must be properly softened or your creaming step will fail
- Overmixing after adding flour makes a tough, rubbery cake
03 -
- Use a skewer to test doneness at 55 minutes, then every 5 minutes after to avoid overbaking
- The cake is done when it pulls away slightly from the tin's edges