Tea Fruitcake Recipe Courtesy Of Lynn Kearney Recipes

TEA FRUITCAKE

Steps:

• In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.

TEA FRUITCAKE RECIPE COURTESY OF LYNN KEARNEY

Steps:

• In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
• Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
• In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
• Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to "suspend" the fruit evenly throughout the loaf.
• Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
• Beat until incorporated. Fold in the floured fruit and nuts.
• Spoon batter evenly between the 2 loaf pans.
• Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
• Cool 5 min in pan then turn out gently and cool on a rack.
• Can be wrapped and frozen whole or in slices.

TEA-SPICED FRUITCAKE

Steps:

• Combine raisins, apricots, ginger, kumquats, star-anise pods, and vanilla-bean pod in a medium bowl. Bring water to boil in a small saucepan over high heat. Remove from heat, add tea, and cover; let steep 6 to 8 minutes. Strain brewed tea into bowl with fruit; let stand at room temperature at least 1 hour or up to overnight (the fruit will soften and absorb the liquid). Remove and discard star anise and vanilla pods.
• Preheat oven to 375 degrees. Combine brown sugar, zest, and vanilla-bean seeds in a small bowl. Use your fingers to mix ingredients until well blended. In another bowl, lightly whisk together flour, baking powder, salt, ginger, nutmeg, cardamom, and fennel seed.
• Butter an 8-inch square baking pan and line with parchment; butter parchment. With mixer on medium-high speed, beat butter and brown-sugar mixture until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. Add flour mixture and beat on medium-low speed until just combined. Add dried fruit mixture, pistachios, and marmalade; beat until just combined.
• Transfer batter to prepared pan. Bake 15 minutes, then reduce oven temperature to 350 degrees and continue baking until cake is golden brown and a tester inserted in center comes out clean, 45 to 60 minutes. Using a toothpick or skewer, poke holes in top of cake; pour rum over cake. Let cool completely in pan.
• In a small bowl, stir together confectioners' sugar and lemon juice until smooth. Drizzle icing over cake. Garnish with thin slices of fruit from additional marmalade.

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!!!!!!

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.