Earl Grey fruit cake recipe

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This is a very moist fruit cake as the dried fruit is plumped up by soaking it in tea overnight.

earl grey fruit cake
  • healthy
Serves10–12
SkillMedium
Preparation Time15 mins plus soaking overnight
Cooking Time1 hours 45 mins
Total Time2 hours
Nutrition Per PortionRDA
Calories380 Kcal19%
Fat11 g16%

Our Earl Grey fruit cake recipe is great for sharing - get the kettle on!

This Earl Grey fruit cake recipe is so easy to make and is sure to be a hit with your family and friends! Soaking the fruit in your fruit cake in tea overnight will bring a lovely flavour to your your bake. Earl Grey has a delicious rich flavour and is a delicious addition to this classic fruit cake recipe

Talking of the classic fruit cake, why not give it a go with our easy recipe!

Ingredients

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  • 6 Earl Grey Tea bags
  • 500g packet dried mixed fruit
  • 250g light soft brown sugar
  • 300g self-raising flour
  • 150g butter, melted
  • 1 medium egg, lightly beaten

You will also need:

  • 18cm (7in) round cake tin, lined with baking parchment

WEIGHT CONVERTER

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Method

  1. Place the teabags in a bowl and pour over 300ml (1/2 pint) boiling water. Leave the tea to infuse for about 5 minutes, then remove the teabags from the water, squeezing them to extract as much of the flavour as possible. Add the dried mixed fruit to the hot tea, cover the bowl loosely and leave the fruit overnight to absorb the flavour of the tea.
  2. Set the oven to 150°C/300°F/Gas Mark 2
  3. Stir the sugar, flour, butter and egg into the fruit and mixwell. Spoon the mixture into the lined cake tin and level the surface.
  4. Bake the cake in the centre of the oven for 1 1/2 - 1 3/4 hours, oruntil the cake feels just set in the centre and a skewer comes out clean afterbeing inserted into the cake.
  5. Place the tin on a wire rack to lift it above the work surface, and leave the cake to cool in the tin.
Top Tip for making Earl Grey fruit cake

The cake may be wrapped in a freezer bag, sealed and frozen for up to 1 month. Allow cake to defrost before serving.

Food & Recipes writer

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.