Tea Fruitcake Recipe Courtesy of Lynn Kearney

Infused with the comforting flavors of strong black tea and a medley of dried fruits, this Tea Fruitcake Recipe Courtesy of Lynn Kearney is a timeless treat perfect for any occasion. The fruit is soaked in tea to ensure maximum plumpness and flavor, lending a soft, moist texture to every bite. Delicately spiced with mixed spice and enriched with buttery sweetness, this easy-to-make cake is a delightful balance of warmth and richness. Optional chopped nuts add a crunchy contrast, making it a versatile recipe you can customize to suit your taste. Whether enjoyed freshly baked or left to mature for deeper flavors, this fruitcake keeps well and pairs beautifully with a hot cup of tea. Perfect for holidays, gifting, or an everyday indulgence, this classic cake is both hearty and elegant.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 10

Ingredients

• 500 grams Dried mixed fruit (e.g., raisins, currants, sultanas, chopped dried apricots)
• 250 ml Strong black tea
• 150 grams Brown sugar
• 125 grams Butter
• 2 large Eggs
• 225 grams Self-raising flour
• 1 teaspoon Mixed spice
• 50 grams Chopped nuts (optional, e.g., walnuts, almonds)

Directions

Step 1

In a large mixing bowl, combine the dried mixed fruit and black tea. Let the mixture soak for at least 2 hours, or overnight, to allow the fruit to plump up.

Step 2

Preheat your oven to 150°C (300°F) and line a 900g (2lb) loaf tin or an 8-inch round cake tin with baking parchment.

Step 3

In a medium saucepan, combine the brown sugar and butter. Gently heat over low-medium heat, stirring occasionally, until the sugar has dissolved and the butter has melted. Remove from the heat and let it cool slightly.

Step 4

In a separate bowl, beat the eggs and then slowly add them to the cooled sugar and butter mixture. Mix well to combine.

Step 5

Sift together the self-raising flour and mixed spice, then add this dry mixture to the wet ingredients in batches. Stir gently to avoid overmixing.

Step 6

Fold in the soaked dried fruit and any remaining tea in the bowl, along with the chopped nuts if using. Mix until evenly distributed.

Step 7

Pour the batter into the prepared tin, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 1.5 hours (90 minutes), or until a skewer inserted into the center of the cake comes out clean. Check after 1 hour and cover with foil if the top is browning too quickly.

Step 9

Remove the cake from the oven and allow it to cool in the tin for 15 minutes. Then transfer it to a wire rack to cool completely.

Step 10

Once cooled, slice and serve. This fruitcake can be wrapped tightly and stored for up to a week, and it gets even better with time!

Nutrition Facts

Serving size	(1404.9g)

Amount per serving	% Daily Value*
Calories	4406.2

Total Fat 146.2g	0%
Saturated Fat 63.8g	0%
Polyunsaturated Fat 3.1g
Cholesterol 665.8mg	0%
Sodium 2698.2mg	0%
Total Carbohydrate 731.9g	0%
Dietary Fiber 41.0g	0%
Total Sugars 474.5g
Protein 57.0g	0%

Vitamin D 102IU	0%
Calcium 491.3mg	0%
Iron 15.0mg	0%
Potassium 4677.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 5.1%

Carbs: 65.5%