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

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

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.


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

  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.

    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 :)

  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

  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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