This is a delicious tea cake which is very easy to make and will soon become a family favourite. This cake is very moist and is ideal for tea time or as a snack at any time of the day. Spread it with butter or a spread or simply eat it as it is, sliced thickly or thinly. Why not have a slice or two with a bowl of yogurt for a filling and wholesome breakfast. It’s also a popular addition to a packed lunch. By boiling the fruit and sugar in a pan before baking the fruit is extra soft and full of tea flavour which makes the sponge extra moist and infused with flavour.
Ingredients
- 125g butter or margarine
- 275ml tea
- 175g mixed dried fruit
- 125g soft brown sugar
- 250g self raising flour
- 1tsp bicarbonate of soda
- 1tsp mixed spice
WEIGHT CONVERTER
Method
- Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4. Grease and bottom line a 1kg loaf tin.
- Put the butter or margarine, tea, fruit and sugar in a saucepan over a low heat. Stir continuously and bring to the boil. Simmer for 4 minutes. Remove the pan from the heat and allow the mixture to cool.
- When the mixture is cool, sift in the flour, bicarbonate of soda and spice.
- Mix together well the spoon into the prepared loaf tin.
- Bake for 1 – 1 ¼ hours until well risen and until a skewer inserted into the loaf comes out clean.
- Leave to cool in the tin for 10 minutes, then turn out onto a cooling rack. Serve sliced spread with butter.
Top Tip for making Quick tea cake
This loaf gets even better if kept for a few days – wrap in foil or store in an airtight container.
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