Save This Irish loaf blends plump dried fruits soaked in hot black tea with a mix of warming spices, creating a moist and fragrant cake. The butter and brown sugar are creamed to lightness before incorporating eggs and spiced flour. After folding in the soaked fruit, the batter bakes to a tender crumb. For a glossy finish, optional orange marmalade glaze can be applied. Traditionally enjoyed sliced and buttered alongside tea, this cake offers a comforting taste of Irish tradition.
The rain was tapping against my kitchen window last Tuesday when I suddenly remembered a bag of mixed dried fruit hiding in the back of the pantry. I had bought it weeks ago with some vague ambition, and there it was, waiting for purpose. Irish tea cake seemed like the perfect answer to a gray afternoon. Something about the combination of warm spices and plump fruit just makes a house feel like home.
My grandmother never measured anything when she made tea cakes, but she taught me to trust my senses. She would say the batter should feel like a gentle hug, not too stiff, not too loose. I still think about her hands whenever I fold in the fruit, always careful not to overwork the dough. This recipe found its way into my regular rotation after I served it at a book club meeting and three friends immediately asked for the recipe.
Ingredients
- Mixed dried fruit: The tea soaking step transforms these into little jewels of sweetness
- Dried apricots: Chopped apricots add a tart contrast to the sweet raisins and currants
- Strong black tea: Use Irish breakfast tea if you can find it, the strength really matters here
- Unsalted butter: Room temperature butter creates the perfect tender crumb
- Light brown sugar: Dark brown sugar works too, but light lets the spices shine
- Plain flour: Self-raising flour will make the cake too dense, stick with plain flour and baking powder
- Ground spices: The cinnamon, nutmeg, and cloves trio is non-negotiable for authentic flavor
- Orange marmalade: This optional glaze adds the most beautiful sticky finish
Instructions
- Soak the fruit:
- Combine all dried fruit in a large bowl, pour over hot tea, cover, and let it plump up for at least one hour or overnight
- Prepare your oven and pan:
- Preheat oven to 170°C (340°F) and generously grease a 900 g loaf tin, lining it with baking parchment for easy removal
- Cream butter and sugar:
- Beat softened butter and brown sugar until pale and fluffy, this creates the tender texture we want
- Add the eggs:
- Beat in eggs one at a time, incorporating fully before adding the next
- Mix dry ingredients:
- Sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt in a separate bowl
- Combine batter:
- Fold flour mixture into butter mixture until just combined, do not overmix
- Add soaked fruit:
- Drain excess liquid from fruit, reserving a splash of tea if batter seems dry, then gently fold fruit into batter
- Bake:
- Spoon batter into prepared tin, smooth top, and bake for 55 to 65 minutes until a skewer comes out clean
- Cool and glaze:
- Let cake rest in tin for 10 minutes before turning onto wire rack, brush with warm marmalade if using
Save Last month I made this cake for a neighbor who had just returned from hospital, and she told me later that each slice reminded her of childhood teas with her own grandmother. Food does that, carries memories across generations and houses. Now whenever I bake it, I think of all the kitchens where similar cakes have been made, all the hands that have creamed butter and sugar, all the conversations over tea.
The Secret to Perfect Texture
Room temperature ingredients are absolutely essential here. Cold butter will not cream properly, leaving you with a dense, heavy cake instead of the tender crumb you want. Take everything out of the fridge at least an hour before you start baking.
Making It Your Own
While the traditional version is wonderful on its own, I sometimes add chopped walnuts for extra crunch or orange zest along with the marmalade glaze. The base recipe is forgiving enough to handle these small tweaks while remaining true to its roots.
Serving Suggestions
This cake wants to be eaten slightly warm with a generous spreading of butter and a steaming cup of tea. It travels well wrapped in parchment and makes a thoughtful gift.
- Slice it thick and toast leftovers under the grill
- Wrap individual slices in wax paper for lunchboxes
- Store in an airtight container for up to five days
Save There is something profoundly satisfying about a recipe that connects you to generations of home bakers, that fills your kitchen with spices and warmth. May your tea be hot and your cake be perfectly moist.
