Irish Tea Cake Fruit

Rainy afternoons in my tiny apartment kitchen always called for something warm and comforting to bake. This Irish tea cake became my go to because it filled the entire space with the most incredible spiced aroma. My roommate would appear like magic the moment she smelled cinnamon drifting through the hallway.

I first made this for a book club meeting and everyone went quiet after that first bite. Something about the moist crumb and plump fruit makes people pause and really savor it. Now my friends request it whenever they visit even if were not discussing books.

Ingredients

• Mixed dried fruit: The combination of raisins currants and chopped apricots gives you pockets of different sweetness throughout
• Strong black tea: Use whatever tea you love drinking because that flavor really infuses into the fruit
• Plain flour: No need for anything fancy here regular all purpose flour gives the perfect tender structure
• Ground cinnamon and nutmeg: These warm spices make the kitchen smell incredible and complement the fruit beautifully
• Orange zest: Totally optional but it adds such a lovely bright note that cuts through the sweetness

Instructions

Soak the fruit:

Combine your dried fruit with hot black tea in a bowl and let it sit for at least an hour or overnight if you remember ahead of time

Prepare your tin:

Get your oven warming to 170°C (340°F) and grease a 900g loaf tin lining it with parchment paper for easy removal later

Mix the wet ingredients:

Whisk together the sugar egg and melted cooled butter until everything looks smooth and combined

Add the fruit:

Pour in your soaked fruit along with any remaining tea liquid and fold it gently into the mixture

Combine the dry ingredients:

Sift in the flour baking powder cinnamon nutmeg and salt then add the orange zest if you are using it

Fold carefully:

Gently mix the dry ingredients into the wet until just combined being careful not to overwork the batter

Bake:

Pour the batter into your prepared tin smooth the top and bake for 55 to 65 minutes until a skewer comes out clean

Cool completely:

Let the cake rest in the tin for 10 minutes then move it to a wire rack to cool fully before slicing

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This recipe traveled with me from my first solo apartment to family holidays back home. My grandmother tried a slice and immediately asked for the recipe which might be the highest compliment I have ever received in the kitchen.

Making It Your Own

After dozens of loaves I have learned that a splash of Irish whiskey in the soaking liquid adds something really special without being overpowering. Chopped walnuts or pecans also work beautifully if you want a bit of crunch.

Storage and Serving

The cake actually tastes better on day two when the flavors have had time to meld together. Toasting a slice and adding a bit of butter transforms it into something completely different and even more delicious.

Baking Notes

Every oven is different so start checking your cake at the 55 minute mark. The top should be golden brown and spring back when lightly touched in the center.

• Use room temperature ingredients to help everything combine smoothly
• Grease the pan thoroughly even with parchment paper to prevent sticking
• Let the cake cool completely before dusting with powdered sugar

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There is something so satisfying about a recipe that comes together simply but tastes like it took hours to make. Hope this brings warmth to your kitchen too.

Recipe Questions & Answers

→ How long should the dried fruit soak in the tea?

Soak the dried fruit for at least 1 hour, though overnight soaking yields plumper, juicier results.

→ Can I add nuts to this loaf?

Yes, chopped nuts can be mixed into the batter for extra texture and flavor.

→ What spices enhance the flavor of this loaf?

Cinnamon, nutmeg, and optional orange zest provide warm and aromatic notes complementing the dried fruit.

→ How do I know when the loaf is baked through?

Insert a skewer in the center; it should come out clean when the loaf is fully baked after 55–65 minutes.

→ Is it better served warm or cooled?

Enjoy warm with butter or cooled and dusted with powdered sugar for a versatile treat.

→ Can this loaf be toasted?

Yes, toasting brings out its flavors further and adds a pleasant crispness.