Return to listing

Very Fruity Irish Tea Cake

There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.

 
 
 Very Fruity Irish Tea Cake

 

Ingredients
For the pre-soaking
 110g raisins
 110g currants
 110g sultanas
 50g chopped candied peel
 50g demerara sugar
 150ml hot tea, any kind (Lapsang, Earl Grey or any other)
For the cake
 50g pecan nuts
 1 large egg
 225g self-raising flour
 1-2 tablespoons milk
 See method for oven temperature
Conversions
Need help with conversions?
Equipment
A Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner.  Click here for stockist information

This recipe is from Delia's Cakes

Method

I always find it’s best to start this the night before.

All you do is place the fruits and peel in a bowl, then dissolve the sugar in the hot tea and pour this over the fruits. Then cover with a cloth and leave them to soak – as the fruits absorb the tea they become plump and juicy.

When you are ready to make the cake, pre-heat the oven to 170°C, gas mark 3, then place the nuts on a baking sheet and pop them into the oven. Give them about 8 minutes to toast, but put a timer on because they burn very easily.

After they have cooled, roughly chop the nuts.

Now whisk the egg and add it to the fruits and after that sift in the flour, add the toasted nuts and give everything a thorough mixing. Then add a tablespoon of milk, and if the mixture still feels stiff, stir in another.

Spoon the mixture into the prepared tin, levelling off with the back of a tablespoon dipped in cold water.

Then place it on a lower shelf so that the top of the tin is aligned with the centre of the oven, and bake for 1 hour 10 minutes until it feels springy in the centre.

When it comes out of the oven, turn it out onto a wire rack to cool.

Serve it cut in thick slices spread generously with butter and although it does keep well in an airtight tin in its liner, it’s also extremely good toasted.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Banana and Walnut Loaf 

Banana and Walnut Loaf

If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.

 
 
Marmalade Cake 

Marmalade Cake

I have fond memories of my friend Molly Owen, who gave me this recipe. On paper it may sound a bit unlikely, but just you wait.

 
 
Dark Jamaican Gingerbread 

Dark Jamaican Gingerbread

This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing.

 
 
Coffee and Cardamom Cake with Pistachios 

Coffee and Cardamom Cake with Pistachios

A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For JAS9
22 Sep 2014 12:37
Coffee Break What are you cooking?
21 Sep 2014 17:58
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Mushrooms
22 Sep 2014 14:41
Books The Rainbow King
19 Sep 2014 08:29
Equipment Delia Online Salt and Pepper mills
05 Sep 2014 12:30
Gardening Indian Summer
12 Sep 2014 00:01
 
NetObserver
CMS solutions by REDtechnology.com