Irish Tea Cake Dried Fruit (Printable)

Moist Irish cake brimming with dried fruit and subtle spices, perfect for a comforting snack or breakfast.

# What You Need:

→ Dried Fruit

01 - 7 oz mixed dried fruit (raisins, currants, sultanas)
02 - 2/3 cup hot strong black tea

→ Cake Batter

03 - 7 tbsp unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 2 large eggs
06 - 1 3/4 cups all-purpose flour
07 - 1 1/2 tsp baking powder
08 - 1/2 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - 1/4 tsp salt
11 - Zest of 1 lemon

→ Optional

12 - 1/4 cup chopped walnuts or almonds

# Steps:

01 - Combine dried fruit with hot tea in a medium bowl. Let soak for 30 minutes to plump the fruit, then drain thoroughly.
02 - Preheat oven to 340°F. Grease and line an 8-inch round or loaf cake tin with parchment paper.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
05 - Sift together flour, baking powder, cinnamon, nutmeg, and salt. Stir in lemon zest.
06 - Gently fold dry ingredients into butter mixture until just combined. Do not overmix.
07 - Fold in soaked dried fruit and chopped nuts (if using) until evenly distributed throughout the batter.
08 - Transfer batter to prepared pan, smoothing the top. Bake for 55 to 65 minutes until a skewer inserted in the center comes out clean.
09 - Let cake cool in the pan for 10 minutes before removing to a wire rack. Cool completely before slicing. Serve plain or spread with butter.

# Expert Hints:

01 -
  • The tea soaked fruit creates pockets of incredible moisture throughout every bite
  • It comes together with basic pantry staples you probably already have
02 -
  • Drain the soaked fruit really well or your cake may turn out soggy in the middle
  • Room temperature ingredients prevent the batter from separating and creating a dense texture
03 -
  • Use a kitchen scale to measure your flour since too much creates a heavy cake
  • Do not open the oven before 55 minutes have passed or the center may collapse

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