Irish Tea Cake Dried Fruit (Printable)

A fragrant Irish loaf featuring dried fruits and warming spices, ideal for cozy tea moments.

# What You'll Need:

→ Dried Fruits

01 - 7 oz mixed dried fruit (raisins, sultanas, currants)
02 - 2.5 oz dried apricots, chopped

→ Liquids

03 - 1 cup strong black tea, hot

→ Wet Ingredients

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

→ Dry Ingredients

07 - 8 oz 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

# How-To Steps:

01 - Place all dried fruit in a large bowl. Pour the hot black tea over the fruit, cover, and let soak for at least 1 hour (or overnight for best results).
02 - Preheat oven to 340°F. Grease and line a 2 lb loaf tin with baking parchment.
03 - In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy using an electric mixer or wooden spoon.
04 - Beat in the eggs, one at a time, mixing well after each addition until fully incorporated.
05 - In a separate bowl, sift together the flour, baking powder, ground cinnamon, nutmeg, cloves, and salt.
06 - Fold the flour mixture into the butter mixture until just combined, being careful not to overmix.
07 - Drain excess liquid from the soaked fruits (reserve a little tea if the mixture seems dry). Gently stir the soaked fruits into the batter.
08 - Spoon the batter into the prepared loaf tin and smooth the top with a spatula.
09 - Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
10 - Remove from oven and cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
11 - If desired, gently warm the orange marmalade and brush over the top of the cooled cake for a glossy finish.

# Expert Advice:

01 -
  • The fruitsoaking step creates pockets of intense flavor throughout the crumb
  • It tastes even better on day two, making it perfect for teatime all week
  • The spices hit that cozy spot between comforting and festiv
02 -
  • Overmixing after adding flour makes the cake tough, so fold gently and stop immediately
  • The soaking time is nonnegotiable, dry fruit creates a dry cake
03 -
  • Cover loosely with foil if the top browns too quickly
  • Wrap cooled cake tightly and it keeps for up to a week

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