Tea soaked fruit cake
I love how easy it is to make this Tea soaked fruit cake. Once the dried fruits have been soaked in the hot tea, preferably overnight, all that is left is to add the rest of the ingredients. For the tea, I like to use tea bags. And use a tea with a lot of flavor.
A good choice is a black tea such as English Breakfast, Earl Grey, Assam, or Darjeeling. Let the tea steep until it is nice and strong before adding the brown sugar and dried fruits. For the dried fruits you can use a combination of dark and golden raisins, currants, dried cranberries, dried cherries, dried apricots, etc.
This Tea soaked fruit cake also contains some toasted chopped nuts and candied mixed peel.
For the nuts you can use pecans, walnuts, almonds, or even hazelnuts. For the candied peel, you can use lemon and/or orange candied peel or a mixed candied peel that contains candied (glacé) cherries.
If you don’t like candied peel then you can just leave it out. While you can serve this Tea soaked fruit cake straight away, I do think it benefits from being stored, at least overnight.
Read also : Coffee Walnut Cake
- 8 tea bags
- 300ml boiling water
- 500g mixed dried fruit
- 500g self-raising flour
- 325g butter or margarine
- 250g caster sugar
- 2 tsp ground mixed spice
- 5 eggs
- 1 tsp salt
How to make Tea soaked fruit cake :
Place the tea bags in a large bowl and add the boiling water. Stir to make a very strong tea then add the mixed dried fruit and stir well, leave to soak until the liquid is cold. If you leave the fruit to soak overnight this will impart more of the tea flavour to the fruit.
Once cool, remove the tea bags, give the fruit a stir and then put to one side.
Pre-heat your oven to 175°C (155°C fan, 340°F, gas mark 3–4) then grease and line a 23cm (9”) springform cake tin.
Place the flour and butter or margarine in a large bowl and use your fingers to rub the fat into the flour until evenly distributed and the mix looks like breadcrumbs.
Add the sugar and mixed spice, then stir well. Add the eggs and the soaked fruit, along with any remaining liquid and stir until evenly combined.
Pour the mixture into your cake tin and level the top, place in the oven and bake for around an hour or until the cake is risen, golden and a skewer inserted into the middle comes out clean.
Remove from the oven and leave to cool.
How long we can soak dry fruits in orange juice?
Dry fruits can be soaked up to 1-2 years in alcohol. If you are using fresh homemade orange juice, use it within 1 week. If you use tetra pack juices, it can be kept for 2-3 weeks as it contains some preservatives. I used Orange cordial instead for this Tea soaked fruit cake.
My pictures are of steamed fruit cake which was soaked in orange cordial…
Enjoy your Tea soaked fruit cake.
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