Easy Tea-Soaked Fruit Cake Recipe
This Tea-Soaked Fruit Cake is a delightful, moist, and rich treat infused with the robust flavor of tea. Perfect for tea-time indulgence or festive celebrations, this recipe is simple yet incredibly flavorful.
Ingredients
- 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
Instructions
1. Prepare the Tea-Soaked Fruit
- Place the tea bags in a large bowl and pour in the boiling water.
- Stir to make a strong tea, then add the mixed dried fruit and mix well.
- Let the fruit soak until the liquid is completely cool. For deeper tea flavor, soak the fruit overnight.
- Once cool, remove the tea bags and stir the fruit. Set aside.
2. Preheat the Oven
- Preheat your oven to 175°C (155°C fan, 340°F, gas mark 3–4).
- Grease and line a 23cm (9”) springform cake tin with parchment paper.
3. Prepare the Cake Batter
- In a large mixing bowl, combine the self-raising flour and butter/margarine.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Add the caster sugar, mixed spice, and salt, stirring well to combine.
4. Incorporate Wet Ingredients
- Beat the eggs and add them to the flour mixture along with the soaked fruit and any remaining soaking liquid.
- Stir until all ingredients are evenly combined.
5. Bake the Cake
- Pour the batter into the prepared cake tin and level the surface.
- Bake in the preheated oven for 1 hour or until the cake is golden, risen, and a skewer inserted into the center comes out clean.
6. Cool and Serve
- Remove the cake from the oven and let it cool in the tin for 10 minutes.
- Transfer to a wire rack to cool completely before slicing and serving.
Storage and Serving Tips
- Storage: Wrap the cake in cling film or foil and store in an airtight container. It will stay moist for up to a week.
- Serving Suggestion: Serve plain or with a dollop of whipped cream for a luxurious treat.
Fruit Soaking Tips
- Alcohol Soaking: Dried fruits can be soaked in alcohol (like rum or brandy) for 1–2 years for a richer flavor.
- Orange Juice Soaking: Fresh orange juice is best used within 1 week, while tetra pack juices can last 2–3 weeks due to preservatives.
- Alternative Soak: For a unique twist, soak fruits in orange cordial for a sweet citrus kick.
This Tea-Soaked Fruit Cake is versatile, flavorful, and perfect for any occasion. Whether you choose to soak your fruits in tea, orange juice, or cordial, the result is always a moist and delicious cake. Enjoy!