Irish Tea Cake Dried Fruit

The kitchen smelled divine when my grandmother first taught me to make this Irish tea cake. She had this heavy ceramic bowl that she'd fill with dried fruit and pour over freshly brewed black tea, letting it sit overnight on the counter. Something about that simple act of patience felt like magic to me as a child.

I made this for a book club meeting last winter and watched three different people ask for the recipe. The beauty lies in how the hot tea plumps up every single piece of dried fruit, creating these little bursts of flavor that make each slice interesting.

Ingredients

• Mixed dried fruit: The combination of raisins sultanas and currants gives you layers of sweetness while dried apricots add lovely tart contrast
• Strong black tea: Use your favorite breakfast blend the tannins help break down the fruit while infusing it with subtle depth
• Unsalted butter: Melted and cooled creates a tender crumb without overpowering the delicate spices
• Plain flour: All purpose provides just enough structure to hold everything together beautifully
• Ground cinnamon and nutmeg: These warm spices complement the fruit without competing with the tea flavor
• Orange zest: Even though its optional this bright note lifts the whole cake and makes it feel special

Instructions

Soak the dried fruit:

Combine the mixed dried fruit with hot black tea in a bowl then cover and let it rest for at least one hour though overnight is even better for maximum plumpness

Prepare your oven and tin:

Preheat to 170°C and grease your 900g loaf tin thoroughly before lining it with parchment paper to prevent sticking

Mix the wet ingredients:

Whisk the sugar egg and melted butter together until completely smooth and combined

Add the fruit:

Fold in the soaked fruit along with any remaining soaking liquid which is full of flavor

Combine the dry ingredients:

Sift the flour baking powder cinnamon nutmeg and salt into the bowl then add the orange zest if using and gently fold until just combined

Bake to perfection:

Pour the batter into your prepared tin and bake for 55 to 65 minutes until a skewer comes out clean then let it cool for 10 minutes before transferring to a wire rack

Save

This cake became a regular in our house after my daughter requested it for her birthday instead of a frosted confection. Something about its unpretentious nature makes it feel like home.

Making It Your Own

I have discovered that a splash of Irish whiskey in the fruit soak adds a lovely warmth that appeals to the adults in the room. Chopped walnuts or pecans also work beautifully if you want a bit of crunch.

Storage And Serving

The cake keeps remarkably well in an airtight container for several days and I actually think the flavors deepen after twenty four hours. Try toasting leftover slices and spreading them with butter for breakfast.

Timing Your Bake

Every oven behaves differently so start checking at the 55 minute mark. The top should be golden brown and feel firm to the touch but a skewer test is the only way to be certain.

• If the top browns too quickly tent it loosely with foil
• Let the cake cool completely before slicing or it may crumble
• Room temperature storage is fine unless your kitchen is very warm

Save

There is something wonderfully comforting about a cake that asks for so little yet gives so much in return.

Recipe FAQs

→ What type of dried fruit works best?

Mixed dried fruit like raisins, sultanas, currants, and dried apricots provide balanced sweetness and texture.

→ How long should the fruit soak?

Soaking the dried fruit in hot black tea for at least an hour or overnight helps achieve a plump, moist texture.

→ Can I add other flavors?

Yes, a splash of Irish whiskey or chopped nuts can be added to the batter for extra flavor and texture.

→ What is the ideal baking temperature?

Bake the loaf at 170°C (340°F) for 55–65 minutes until a skewer comes out clean.

→ How should it be served?

Allow to cool, then slice. It’s delicious plain, dusted with powdered sugar, or served with butter.

→ How to store leftovers?

Store in an airtight container to keep it moist for several days. Toasting slices before serving enhances flavor.