Fruity teacake

Perfect with a reviving cuppa, this cake
is a keeper and will happily sit in a tin
for a week or so

  • Prep:15 mins
    Cook:1 hrs
    Plus soaking
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 231
  • fat 4g
  • saturates 3g
  • carbs 48g
  • sugars 33g
  • fibre 1g
  • protein 3g
  • salt 0.27g


  • 300g mixture dried berries and cherries
  • 225ml hot tea
  • juice 1 orange (about 75ml/2½fl oz) plus zest
  • 50g butter
  • 100g light brown sugar
  • 1 egg
  • 225g self-raising flour
  • 4 tbsp demerara sugar


  1. Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.

  2. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.

  3. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.

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