Fruity Teacake Recipes

MOIST AND FRUITY TEA LOAF

Steps:

• Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
• Preheat the oven to 170°C/325°F. Line a 2lb loaf tin with baking parchment or a loaf tin liner.
• Combine the flour, baking powder, sugar and mixed spice in a mixing bowl and stir together.
• Mix in the melted butter and eggs - using a wooden spoon or spatula.
• Add in the raisins, sultanas and any liquid left in the bowl.
• Stir together until everything is thoroughly combined. It will be a very wet mixture.
• Spoon the mixture into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
• Once cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.

TEACAKES

Steps:

• Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
• Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
• Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.

FRUITY TEACAKE

Steps:

• 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.
• 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.
• 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.

TEA FRUIT CAKE

Steps:

• Soak the dried fruit for 2 hours in a mug of boiling hot tea, using 2 tea bags to give a strong taste.
• After the fruit has soaked - preheat the oven to 160C/gas 3.
• Mix all the ingredients together in a large mixing bowl, then place into a lightly greased round cake tin and bake for 2 hours.
• Place on a wire rack to cool, before tucking in!!!!!!

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.