Helen's Tasty Tea & Fruit Cake

 

Blake & Bull community member and baker, Helen, has gifted us this delicious fruit cake recipe suitable to make in Aga range cookers. Laced with black tea this moist bake delights her work colleagues, they never leave a crumb, lucky them I say! 

The crunchy demerara sugar sprinkled on the outside makes this cake indulgent, and moreish!

Do you have a favourite recipe that you would like to add to our baking guide?Blake & Bull would not be the same without your contributions. 

This recipe is the perfect fit for our Square Cake Tin with even heat distribution, a large surface area, and excellent conductivity.

NOTE: Prep your fruit 4 hours ahead of time. 

You may need...

Ingredients...

  • 100g of dried apricots chopped
  • 150g of sultanas
  • 50g of raisins
  • 1 cup of hot black tea
  • The zest & juice of a large orange
  • 300g of unrefined caster sugar
  • 1-2 teaspoon of mixed spice
  • 200g of butter
  • 3 large eggs
  • 300g of self raising flour
  • a pinch of salt, unless there is some in your butter
  • 4 tablespoons of demerara sugar (for the top)

    Right, lets get cooking!

    1. Prepare your tin as required, our square one needs a light layer of butter and a dusting of flour. 

    2. Put chopped apricots, dried fruit, orange zest, orange juice and hot black tea into a small saucepan and leave to soak for at least 4 hours

    3. Once soaked, pop the pan onto the heat and simmer until the liquid has nearly all but evaporated. If you have a pan that can be transferred to the simmering oven, you can start them on the hob and transfer to the simmering oven, checking until ready. Making the most of your cookers heat. 

    4. When the liquid has 'cooked off', add your sugar, butter and spices. stir until melted, be careful not to burn it, and do not leave it. Then let it cool for 15 mins, transfer to a cool bowl to speed this up. 

    5. When cool enough, beat your eggs and add these with your flour and salt if required. Do not over-mix, but do make sure all your fruit is combined. 

    6. Bake for 55-70 mins, until well risen and golden brown. Helen covers hers with foil if it starts to colour too quickly, you could use a chilled cold shelf on the set of runners immediately above your bake for this too. 

    6. When a skewer or knife comes out from the centre clean then you are all done and ready to devour (once cooled, if you can bear it!) with your favourite hot beverage!

    You might like to try.. 

    Cake strips with this recipe, let us know how you get on! And I think it would taste equally delicious with a zesty lightly spiced with ginger 'drizzle' instead of the demerara sugar. What do you think?

    Share your baking photos to become part of our growing 'Gallery Of Bakes'! hello@blakeandbull.co.uk

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