June’s Timeless Tea Cake

Settle down for a spot of afternoon tea with this delicious Tea Cake recipe.

Create this classic, fruity treat in under 2 hours courtesy of our resident Queen of the Kitchen, June Colquhoun. This recipe serves up to 12 people so it’s perfect for gathering family and friends.

Ingredients:

– 350g mixed dried fruit
– 350ml black tea
– 2 medium free-range eggs (beaten)
– 270g self raising flour
– 200g dark soften brown sugar
– 1 tsp ground cinnamon

Method:

1. Place your dried fruit in a bowl and pour over the black tea.
2. Cover and leave to soak overnight.
3. Preheat the oven to 180 degrees celsius/gas mark 4.
4. Butter a 2 pound loaf tin, line it with baking parchment before adding the eggs, flour, sugar, and cinnamon to the fruit mix.
5. Pour the mixture into the prepared tin and smooth the surface.
6. Bake for 1 to 1 and a half hours until a skewer comes out clean after penetrating the centre of the cake.
7. Turn out of the tin and leave it to cool on a wire rack.
8. Slice into an appropriate size and serve with butters.

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