Irish Tea Cake Fruit Spices (Printable Version)

Moist Irish loaf filled with plump dried fruits and warming spices for a delightful treat.

# What You'll Need:

→ Dried Fruits

01 - 7 oz mixed dried fruit (such as 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 - 3.5 oz light brown sugar
06 - 2 large eggs

→ Dry Ingredients

07 - 8 oz plain flour
08 - 1 ½ tsp baking powder
09 - 1 tsp ground cinnamon
10 - ½ tsp ground nutmeg
11 - ¼ 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. For optimal flavor and moisture, soak overnight.
02 - Preheat oven to 340°F. Grease a 2 lb loaf tin and line with baking parchment.
03 - In a mixing bowl, beat softened butter and brown sugar together until light and fluffy using an electric mixer or wooden spoon.
04 - Beat in eggs one at a time, mixing thoroughly after each addition until fully incorporated.
05 - In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
06 - Fold the flour mixture into the butter mixture until just combined. Do not overmix.
07 - Drain excess liquid from soaked fruits, reserving a small amount of tea if batter appears dry. Gently fold fruits into the batter.
08 - Transfer batter to 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 cake cool in tin for 10 minutes, then remove to wire rack. Optionally, warm orange marmalade and brush over cooled cake for a glossy finish.

# Expert Advice:

01 -
  • The dried fruit soaks in hot tea, becoming incredibly tender and flavorful
  • It keeps beautifully for days, actually tasting better on day two
  • The whole house smells like cinnamon and comfort while it bakes
02 -
  • Soaking the fruit overnight makes a noticeable difference in moisture and flavor
  • The cake is done when the top feels firm and a skewer emerges clean from the center
  • Letting the cake cool completely before slicing prevents it from crumbling
03 -
  • Use a scale to weigh your flour for consistent results every time
  • The glaze step is worth the extra five minutes for that professional finish

Go Back