Irish Tea Cake Dried Fruit

The rain was lashing against the kitchen window that Sunday, the kind of relentless Irish drizzle that makes you want to stay inside forever. My grandmother would have called it baking weather, and she was right. The whole house filled with cinnamon and tea as this cake bubbled away in the oven, making the gray day feel somehow warmer.

I brought this cake to a book club meeting once, and everyone kept asking what made it so moist. The secret is really just patience and tea. Now my friends text me whenever it rains, asking if Im baking that cake again.

Ingredients

• Mixed dried fruit (200 g): Raisins, sultanas, and currants work beautifully together, creating different levels of sweetness throughout every bite.
• Dried apricots (75 g): These add a tart contrast that cuts through the sweetness of the other fruits.
• Strong black tea (250 ml): The plumping liquid that brings everything together, use a good quality tea you would actually drink.
• Unsalted butter (100 g): Room temperature butter creams better, creating that tender crumb structure.
• Light brown sugar (100 g): The molasses in brown sugar adds depth and keeps the cake moist longer.
• Large eggs (2): These bind everything together while adding richness.
• Plain flour (225 g): The foundation, measured properly by spooning into your cup and leveling off.
• Baking powder (1 ½ tsp): For the gentle rise that makes this loaf light rather than dense.
• Ground cinnamon (1 tsp): The backbone spice that makes this cake smell like home.
• Ground nutmeg (½ tsp): Adds warmth without overpowering the other flavors.
• Ground cloves (¼ tsp): Just enough to give a subtle background note.
• Salt (pinch): Balances sweetness and enhances all the spices.
• Orange marmalade (2 tbsp, optional): Creates a beautiful sticky glaze on top.

Instructions

Soak the fruit overnight:

Place all dried fruit in a large bowl and pour the hot black tea over everything. Cover and let it steep for at least one hour, though overnight creates the most tender, flavorful fruit.

Warm the oven:

Preheat to 170°C (340°F) and grease your 900 g loaf tin thoroughly, lining it with baking parchment for easy removal later.

Cream butter and sugar:

Beat the softened butter and brown sugar until pale and fluffy, about three minutes with an electric mixer or five by hand.

Add the eggs:

Beat in each egg individually, letting the first fully incorporate before adding the second.

Combine dry ingredients:

Sift flour, baking powder, cinnamon, nutmeg, cloves, and salt into a separate bowl.

Bring batter together:

Fold the dry ingredients into the butter mixture gently, stopping as soon as flour disappears.

Fold in the fruit:

Drain the soaked fruit, reserving a splash of tea if the batter seems stiff, then fold in carefully.

Bake until done:

Spoon into your prepared tin and smooth the top, then 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 turn onto a wire rack to cool fully before glazing.

Add the finish (optional):

Warm the marmalade gently until it loosens, then brush over the cooled cake.

Pin It

This cake became my go-to housewarming gift after the first time I baked it for new neighbors. They showed up at my door a week later asking for the recipe, and we have been friends ever since.

Making It Your Own

Some days I swap the tea for cold brewed coffee when I want something deeper and more robust. The fruit still plumps beautifully, and the flavor becomes slightly more sophisticated.

The Soaking Secret

I have started keeping a jar of pre-soaked fruit in the fridge. That way, when the craving strikes, I can throw this cake together in under an hour without the waiting game.

Serving Ideas

Slice it thick while still slightly warm and butter each piece generously. The melting butter seeps into every crevice.

• Toast leftovers and serve with clotted cream for an extra indulgent treat
• Cube stale cake and panfry in butter for an instant bread pudding base
• Crumble over vanilla ice cream with a drizzle of warm marmalade

Pin It

There is something deeply satisfying about a cake that improves with time, like a good friendship or a wellworn book.

Recipe Questions & Answers

→ What fruits are ideal for soaking in this loaf?

Mixed dried fruits such as raisins, sultanas, currants, and chopped dried apricots provide a balanced sweetness and texture when soaked.

→ How does steeping fruits in tea affect the flavor?

Soaking dried fruits in strong black tea plumps them up and infuses a mild, tannic note that complements the warm spices.

→ Which spices enhance the loaf's aroma?

Ground cinnamon, nutmeg, and cloves create a warm, fragrant spice blend that enriches the loaf's character.

→ Can nuts be added for texture?

Yes, adding chopped walnuts or pecans introduces a pleasant crunch that contrasts the moist crumb.

→ What is the purpose of glazing with orange marmalade?

Brushing warmed orange marmalade on the cooled loaf adds a glossy sheen and a subtle citrus sweetness.

→ What is the best way to serve this loaf?

Traditionally sliced and buttered, this loaf pairs beautifully with a hot cup of tea for a comforting treat.