Irish Tea Cake Dried Fruit

The rainy Tuesday I first attempted this cake stands out in my mind mostly because I was out of almost everything except a sad bag of mixed dried fruit lurking in the back of the pantry. My grandmother had mentioned something about soaking fruit in tea instead of alcohol, and desperate times called for curious measures. The kitchen filled with this warm, comforting spice aroma that felt wrong for a gray afternoon but right for my soul.

My neighbor Mrs. Higgins appeared at my door with a fresh loaf of soda bread just as this cake emerged from the oven, and we ended up slicing into it while still slightly warm. She told me stories about her mother making similar cakes in County Cork, where the fruit would soak overnight in whatever tea was left from the evening before. Now whenever I brew the soaking liquid, I think of kitchens across Ireland doing the exact same thing.

Ingredients

• 200 g mixed dried fruit: Raisins, currants and sultanas work beautifully together, absorbing the tea and becoming plump jewels throughout the cake
• 150 ml hot strong black tea: Use English Breakfast or Irish Breakfast for a robust flavor that really permeates the fruit
• 100 g unsalted butter: Room temperature butter incorporates better and creates that tender crumb texture
• 120 g granulated sugar: This amount sweetens without overpowering the fruit flavors
• 2 large eggs: Bring them to room temperature first for better emulsification
• 225 g all purpose flour: Regular flour gives the structure needed to hold all that fruit
• 1 ½ tsp baking powder: This provides the lift for a nice dome on your cake
• ½ tsp ground cinnamon: Warm spice that pairs perfectly with the dried fruit
• ¼ tsp ground nutmeg: Adds subtle complexity without being obvious
• ¼ tsp salt: Balances sweetness and enhances all the other flavors
• Zest of 1 lemon: Bright citrus notes cut through the richness of the fruit and butter
• 50 g chopped walnuts or almonds: Optional but adds lovely texture contrast

Instructions

Soak the fruit in hot tea:

Combine the dried fruit with hot tea in a medium bowl and let it steep for at least 30 minutes until plump and hydrated, then drain thoroughly.

Prepare your baking vessel:

Preheat oven to 170°C (340°F) and grease a 20 cm round or loaf tin, lining it with parchment paper for easy removal later.

Cream butter and sugar:

Beat softened butter and sugar in a large bowl until the mixture turns pale and fluffy, which usually takes about 3 minutes.

Add eggs one at a time:

Incorporate each egg fully before adding the next, scraping down the bowl to ensure everything emulsifies properly.

Combine dry ingredients:

Sift flour, baking powder, cinnamon, nutmeg, and salt together, then add lemon zest to the flour mixture.

Gentle folding is key:

Mix dry ingredients into the wet just until combined, then fold in the soaked fruit and nuts without overworking the batter.

Bake until golden:

Smooth the top and bake for 55 to 65 minutes until a skewer comes out clean from the center.

Cooling patience:

Let the cake rest in the tin for 10 minutes before moving it to a wire rack to cool completely.

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My daughter now requests this cake for her birthday instead of anything frosted or fancy, claiming it tastes like home in a way she cannot explain. We started having it for breakfast on special weekends, sliced thick and served with salted butter that melts into all those little crevices.

Making It Your Own

Sometimes I add a splash of Irish whiskey to the soaking tea, especially around holidays or when serving it to company who might appreciate a little kick. Orange zest works beautifully instead of lemon, giving the cake a slightly different but equally wonderful brightness.

Storage Wisdom

This cake actually improves after a day or two wrapped tightly, as the flavors meld together and the moisture distributes evenly. I keep it on the counter for the first day, then move any leftovers to the refrigerator where it stays fresh for nearly a week.

Serving Suggestions

A thin slice alongside a strong cup of tea in the late afternoon feels like the most luxurious treat. Serve it slightly warmed with a generous smear of salted butter that seeps into every crumb. For dessert, a dollop of clotted cream transforms it into something quite fancy indeed.

• Try toasting leftover slices the next morning for breakfast
• Serve with sharp cheddar for a surprisingly perfect pairing
• Package individual slices wrapped in parchment for thoughtful gifts

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There is something deeply satisfying about a cake that relies on simple ingredients transforming into something greater than their sum. May your kitchen smell warm and welcoming each time you bake it.

Recipe FAQs

→ How should the dried fruit be prepared?

Soak the mixed dried fruit in hot black tea for at least 30 minutes to plump up and infuse moisture before draining well.

→ Can nuts be added to this cake?

Yes, chopped walnuts or almonds can be folded into the batter for a crunchy texture and richer flavor.

→ What spices enhance this tea cake?

Ground cinnamon and nutmeg add warmth and subtle spice, balancing the sweetness and fruitiness.

→ How long should the cake bake?

Bake for 55 to 65 minutes at 170°C (340°F), until a skewer inserted in the center comes out clean.

→ What are some flavor variations to try?

Substitute lemon zest with orange zest or add a splash of Irish whiskey to the fruit soak for deeper flavor.

→ How to store the cake?

Keep the cake in an airtight container at room temperature for up to four days to maintain freshness.