Irish Tea Cake Fruit Spices (Print Version)

Moist Irish loaf packed with dried fruits and warming spices, ideal to enjoy with tea.

# What You'll Need:

→ 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 - 1/2 cup light brown sugar
06 - 2 large eggs

→ Dry Ingredients

07 - 1.8 cups plain flour
08 - 1 1/2 tsp baking powder
09 - 1 tsp ground cinnamon
10 - 1/2 tsp ground nutmeg
11 - 1/4 tsp ground cloves
12 - Pinch of salt

→ Optional

13 - 2 tbsp orange marmalade for glazing

# How to Make It:

01 - Combine all dried fruit in a large bowl. Pour hot black tea over the fruit, cover, and soak for at least 1 hour or overnight for optimal results.
02 - Preheat oven to 340°F. Grease and line a 2 lb loaf tin with baking parchment.
03 - Beat softened butter and brown sugar together in a mixing bowl until light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Sift flour, baking powder, cinnamon, nutmeg, cloves, and salt in a separate bowl.
06 - Gently fold the flour mixture into the butter mixture until just combined.
07 - Drain excess liquid from soaked fruits, reserving a small amount of tea if batter appears dry. Gently stir fruits into the batter.
08 - Spoon batter into the prepared loaf tin and smooth the top evenly.
09 - Bake for 55-65 minutes until a skewer inserted into the center comes out clean.
10 - Let cool in the tin for 10 minutes, then transfer to a wire rack. Optionally brush warm orange marmalade over the cooled cake for a glossy finish.

# Expert Advice:

01 -
  • The tea soaked fruit creates pockets of intense flavor that distribute moisture throughout every single slice
  • This is one of those rare cakes that actually improves after a day or two, making it perfect for preparing ahead
  • The spice blend hits just the right note between warming and subtle, letting the fruit shine through
02 -
  • The overnight fruit soak is non negotiable if you want that authentic moist texture and deep flavor infusion
  • Do not be tempted to add more liquid than the recipe calls for—the soaked fruit releases moisture as it bakes
  • This cake is done when a skewer comes out clean or with just a few moist crumbs, never wet batter
03 -
  • Add the zest of one orange along with the flour mixture for an extra bright citrus note that cuts through the richness
  • A handful of chopped walnuts or pecans folded in with the fruit adds lovely texture and nutty flavor

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