Tea cake recipes
Our top 3 of 8 Tea cake recipes
- 500g mixed cake fruit
- 500ml Boiling water
- 2 Teabags
- 225 g Soft brown demerara sugar
- 275 g Self raising flour
- 1 large egg
- ¾ tsp Mixed cake spice
- First boil up the water and make a nice strong tea in a large bowl.
- Now add all the mixed fruit to the bowl containing the tea and allow the fruit by soaking in the tea overnight.
- When you are ready to bake your Tea Cake simply pre-heat your oven to 160 C.
- Now mix the egg, sugar and spice together and then add the flour and mix well until fully combined.
- Now using a very well-greased roasting tine (approx. 11x5 inches) spread the mixture into the tin and smooth down evenly.
- Bake for about 1 hour and 20 (to 30 mins) or until golden brown on top and springy to touch in the center.
- As soon as it is cooked turn it out onto a wire rack and allow to cool for a bit.
- Remember this cake is FANTASTIC still warm, so slice 1 to 2 inch slices and serve thickly spread with butter.
* If you find the dough doesn't rise, do not panic as it can be rescued (as I have proved to myself!). There are 4 main causes: 1. It was not kneaded sufficiently - make sure you knead for a full 10 minutes. 2. The milk was too hot and killed the yeast. 3. There was not enough yeast. 4. It was not in a warm enough place. (I put it next to a hot radiator, with a tea-towel draped over the top to keep the heat in). If another half an hour in a warm place doesn't make any difference, mix a little more yeast (half the original amount) with 1/2 tsp sugar in some warm (not hot) water, leave for 5 minutes to go foamy, and knead in with the dough hook or by hand with some extra flour (try 50 g first and add more if too sticky), then leave to rise for the required time again, and carry on. You can use any dried fruit / mixed peel you want - 150 g in total.
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- 375 g strong white bread flour
- ½ tsp salt
- 1 sachet (7 g) fast-action dried yeast
- 1 tsp ground or freshly grated nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 orange (finely grated zest only)
- 50 g caster sugar (golden or normal)
- 50 g butter (salted or unsalted)
- 150ml milk (any kind)
- 1 egg
- 75 g raisins
- 75 g sultanas
- A little sunflower oil for greasing
- Sift the flour into the bowl of a mixer fitted with a dough hook or into a large bowl if making by hand.
- Stir in the salt, yeast, orange zest, spices and sugar.
- Chop the butter into little pieces and heat gently, with the milk, in a small saucepan.
- Remove from the heat as soon as the butter has almost melted and the milk is warm, but not hot.
- Lightly beat the egg.
- With mixer – with the dough hook on a low speed (Kitchen Aid 2), add the warm milk and butter and the egg and ‘knead’ for 10 minutes, adding the fruit after 5 minutes.
- By hand - make a well in the centre of the dry ingredients and pour in the warm milk and butter, and add the egg.
- Stir with a wooden spoon until the mixture forms a ball, then turn out on a very lightly floured surface and knead for 10 minutes to form a smooth, pliable dough.
- Knead the fruit into the dough after the first 5 minutes.
- Bring the dough together into a ball.
- Lightly grease the bowl and a large piece of cling film with a little sunflower oil.
- Put the dough back in the bowl, cover loosely with the clingfilm and leave to rise in a warm place for 1½ hours, or until almost doubled in size*.
- Knead for another 5 minutes, with the dough hook or by hand, divide into 6 equal portions (for jumbo teacakes - 8 for smaller ones) and roll into balls.
- Flatten each ball to about 1 – 1.5cm thick.
- Line 2 or 3 large baking trays with baking parchment, and lightly grease some more cling film.
- Put the balls of dough on the baking trays, spaced apart to allow space for them to grow.
- Cover loosely with oiled clingfilm and leave to rise in a warm place for another 45 minutes until almost double in size.
- Preheat the oven to 190C.
- Remove the clingfilm, brush the tops with a little milk and bake the teacakes in the centre of the oven for about 15 minutes.
- Smaller ones may only take 12 minutes. They should be well risen and golden-brown with a crusty top, and sound hollow when tapped on the bottom.
- Serve warm or leave to cool on a wire rack, then toast. Best eaten within 2 days.
Well, I tend to add natural vanilla essence to a lot of the cakes and pastries that I make...shush..don't tell anyone, but vanilla is an amazing sweetener that gives recipe the little magic that some desire! If you don't have orange essence, which I got in the local supermarket, then don't despair, you could always try orange juice. If you're not partial to orange, then try lemon juice but instead of using cinnamon, substitute it for ginger, because lemon and ginger are a match made in heaven! This recipe of mine would also make a lovely alternative for those of you who find the Christmas cake too heavy. Ready made marzipan and icings are available in supermarkets, so think about it.. make your own fruit cake, it has less ingredients than the Christmas cake, doesn't take up too much time cooking, so that's economical and when you have it all iced, get a big red satin ribbon and tie it up and you'll find lovely festive decorations to dress your Christmas cake up.. but have fun, baking is fun! Best wishes from The Candlebridge Bakery, Ireland.
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- DRY INGREDIENTS
- 4oz Soft Brown Sugar
- 4oz Plain Flour
- 5oz Coarse Wholemeal Strong Flour
- 1 Pinch of Salt
- 1 Tablespoon Baking Powder
- 1.5 Tablespoon Mixed Spice
- 1 Teaspoon Cinnamon
- WET INGREDIENTS
- 4oz Butter
- 2 Tablespoons Fine Cut Orange Marmalade
- 2 Beaten Eggs
- FRUIT & NUTS
- 1 Pound Sultanas
- 3oz Walnuts Halves
- 3oz Glace Cherries
- MAGICAL INGREDIENTS!
- 1 Teaspoon Natural Orange Essence
- 2 Tablespoons Rum or Rum Essence
- 1 Tablespoon Natural Vanilla Essence
- **PREHEAT OVEN TO 165 Celsius & butter grease a 2lb loaf tin or medium size pyrex dish**
- 1. Using an electric mixer, cream the butter and sugar together until pale and creamy.
- 2. Add the orange, rum and vanilla essence to the beaten egg and add to the blended butter and sugar mix.
- 3. Now add in the fruit and nuts! Lower the speed of your mixer to medium and mix for 2 minutes and stop.
- 4. In a separate bowl, sieve the plain flour, baking powder, salt and spices and give it a stir around, now add the wholemeal flour and stir it again.
- 5. Start your mixer again, and using a tablespoon begin to fold in the dry ingredients into the wet ingredients.
- 6. If you feel the mixture is a little stiff, then add a couple of tablespoons of milk and mix again.
- 7. Spoon out the mixture into your buttered dish and place on the middle shelf in the oven.
- 8. Set your oven timer for 30 minutes and check how it's coming along!
- 9. Set your oven time for another 30 minutes and then check it and if it's beginning to burn, place some greaseproof paper over the top, resting a stainless steel knife or spoon on top.
- 10. Set your oven for another 15 minutes and have a little peep as to how your cake is coming along and then proceed with the skewer test! Replace the greaseproof paper back on the cake and close the oven door!
- 11. Now raise the temperature of your oven to 170 Celsius for the last 10-15 minutes of cooking time.
- 12. After you've tested the cake with a skewer and it comes out clean, it's time to remove the cake from the oven and turn it out onto a wire tray to cool.
- 13. Fruit cakes sometimes take a bit longer to cool than sponge or madeira cakes on account of the fruit, so let it rest for about 3 hours or so before slicing it up and smothering it with butter and enjoying it with a nice cup of tea!
- *This is an original recipe by L.Shannon, The Candlebridge Bakery, Ireland, 2009 Recipe*