Irish Tea Cake Fruits Spices (Print Version)

Fragrant Irish loaf packed with dried fruits and warming spices, ideal for a comforting tea time.

# Recipe Ingredients:

→ Dried Fruits

01 - 7 oz mixed dried fruit (raisins, sultanas, currants)
02 - 2.6 oz dried apricots, chopped

→ Liquids

03 - 1 cup strong black tea, hot

→ Wet Ingredients

04 - 3.5 oz unsalted butter, softened
05 - 0.5 cup light brown sugar
06 - 2 large eggs

→ Dry Ingredients

07 - 2 cups plain flour
08 - 1.5 tsp baking powder
09 - 1 tsp ground cinnamon
10 - 0.5 tsp ground nutmeg
11 - 0.25 tsp ground cloves
12 - Pinch of salt

→ Optional Garnish

13 - 2 tbsp orange marmalade for glazing

# Directions:

01 - Combine mixed dried fruit and chopped apricots in a large bowl. Pour hot black tea over fruit, cover bowl, and let soak for at least 1 hour. For optimal flavor and texture, soak overnight.
02 - Preheat oven to 340°F. Generously grease a 2 lb loaf tin and line with baking parchment, ensuring excess paper overhangs sides for easy removal.
03 - In a mixing bowl, beat softened butter and brown sugar together until mixture becomes pale, light, and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated and mixture is smooth.
05 - In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt to ensure even distribution.
06 - Gently fold dry ingredients into butter mixture using a spatula or wooden spoon. Mix only until combined to prevent toughening the cake.
07 - Drain excess liquid from soaked fruit, reserving 1-2 tablespoons tea if batter appears too dry. Carefully fold fruit into batter, maintaining even distribution.
08 - Transfer batter to prepared loaf tin, spreading evenly and smoothing surface with spatula.
09 - Bake for 55-65 minutes until golden brown and a skewer inserted into center emerges clean. If top browns too quickly, tent loosely with foil.
10 - Remove from oven and let cool in tin for 10 minutes. Carefully turn out onto wire rack to cool completely.
11 - For glossy finish, gently warm orange marmalade until liquid and brush over completely cooled cake.

# Expert Advice:

01 -
  • The overnight tea soak transforms ordinary dried fruit into plump jewels that burst with moisture in every bite
  • It is one of those rare cakes that actually gets better and more flavorful after a day or two wrapped up
  • The recipe is forgiving enough for beginners but impressive enough to serve to company
02 -
  • The tea soaking step is not optional and is what makes this cake uniquely moist and flavorful
  • Overmixing the flour will make the cake tough, so fold it in gently and stop as soon as combined
  • The cake is done when a skewer comes out clean, but start checking at 55 minutes as ovens vary
03 -
  • Reserve a tablespoon of the tea soaking liquid to add to the batter if it seems too thick
  • Use room temperature ingredients to prevent the batter from curdling and ensure even baking

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