Tea Fruit Cake Recipe Demonstration - Joyofbaking.com

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Fresh fruit adds moisture but may alter texture.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Seeds can provide crunch and are nut-free.

glazed cherries

🥗Healthier: fresh cherries

💰Cheaper: dried cranberries

Fresh cherries are healthier and provide a tart flavor.

Soak dried fruit in 1 cup of hot tea for 8 to 12 hours to plump and flavor the fruit.

Preheat the oven to 350°F (180°C).

Grease an 8.5 x 4.5 x 3-inch loaf pan with melted butter and line the bottom with parchment paper.

In a bowl, combine 1/2 cup light brown sugar with the hot tea and stir until dissolved.

Add 1/2 pound of dried fruits to the tea mixture and cover to soak.

In a separate bowl, combine 3/4 cup candied mixed peel and 1/2 cup chopped nuts, then add to the soaked fruit mixture.

In another bowl, mix 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon fine kosher salt.

Add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon freshly grated nutmeg to the dry ingredients and mix well.

In a bowl, combine 1/4 cup melted butter and 1 large egg, whisking until combined.

Combine the wet and dry ingredients, stirring until just moistened.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55 to 65 minutes, checking for doneness with a toothpick before the minimum time.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens