Quick tea cake recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 1 hr 15 min

Nutrition per portion

Calories 455 kCal 23%
Fat 17.8g 25%
  -  Saturates 11.0g 55%
Carbohydrates 69.2g 23%
  -  of which Sugars 40.8g 45%
Protein 5.0g 10%
Salt 0.69g 12%
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  • This is a delicious tea cake which is very easy to make and will soon become a family favourite. This cake is very moist and is ideal for tea time or as a snack at any time of the day. Spread it with butter or a spread or simply eat it as it is, sliced thickly or thinly. Why not have a slice or two with a bowl of yogurt for a filling and wholesome breakfast. It’s also a popular addition to a packed lunch. By boiling the fruit and sugar in a pan before baking the fruit is extra soft and full of tea flavour which makes the sponge extra moist and infused with flavour.


    • 125g butter or margarine
    • 275ml tea
    • 175g mixed dried fruit
    • 125g soft brown sugar
    • 250g self raising flour
    • 1tsp bicarbonate of soda
    • 1tsp mixed spice


    • Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4. Grease and bottom line a 1kg loaf tin.

    • Put the butter or margarine, tea, fruit and sugar in a saucepan over a low heat. Stir continuously and bring to the boil. Simmer for 4 minutes. Remove the pan from the heat and allow the mixture to cool.

    • When the mixture is cool, sift in the flour, bicarbonate of soda and spice.

    • Mix together well the spoon into the prepared loaf tin.

    • Bake for 1 – 1 ¼ hours until well risen and until a skewer inserted into the loaf comes out clean.

    • Leave to cool in the tin for 10 minutes, then turn out onto a cooling rack. Serve sliced spread with butter.

    Top tip for making Quick tea cake

    This loaf gets even better if kept for a few days – wrap in foil or store in an airtight container.

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