10 November 2015

Fruity Tea Cake


This is the quickest and easiest fruit cake you'll ever make and it tastes great! Slice and serve with butter or freeze for a quick grab-n-go snack.

Fruity Tea Cake

Ingredients:
2 cups cold tea
2 cups mixed dried fruit
2 cups SR flour

Method:
Soak the fruit in the cold tea for 10 minutes. Beat in the self-raising flour. Pour into a greased and baking paper lined loaf tin. Bake at 180 degrees for 30 - 35 minutes or until a skewer inserted into the centre comes out clean. Let stand in tin for five minutes before turning out onto a cake rack to cool.

Variation: This is so good, it adds a little zing to the cake: substitute dry ginger ale for the cold tea, then follow the recipe. The cake is moist with just a hint of ginger - delicious. I sampled this version at the card making afternoon on Saturday, courtesy of Meg, and I think it will be my favourite quick fruit cake from now on.

6 comments:

  1. Oh this just sounds wonderful, as does the variation with the ginger ale. Thank you for sharing!

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  2. I am going to make this today, I have guests for dinner and think that this will make a wonderful pudding with custard. I will make 1 with tea to slice and butter and 1 with ginger ale for pudding. Many thanks for all the inspiration.

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    Replies
    1. How did the cakes turn out Pam? It is good with warm with custard and ice-cream, I think that may just be Wayne's favourite way of enjoying it :)

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  3. Thanks Cath. I made two of these cakes today with the fruit left over from making the Christmas pudding (also your recipe). I was given some ginger tea bags so used them for making the tea to soak the fruit. The cakes turned out great - we tested one for morning tea, yum!! Thank you for your quick,easy and economical recipes. Janine

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  4. Perfect! I had some raw muesli given to me and as we prefer toasted I sat down and picked all the fruit out to use in a cake (no waste!) and now can toast the oats to use in a slice or porridge. This recipe looks so easy!

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