Yorkshire Tea Cake

Dried fruits are soaked in tea and brandy, then mixed into a spiced dough and baked until golden.

Baking Vegetarian Cake Dried Fruit Tea Cake

Estimated Nutrition

Calories

364.2

kcal / serving

2185.4 kcal total

Carbs

70.1g

per serving

420.5 g total

Fat

6.1g

per serving

36.8 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tsp

Baking Powder

120

Soft Brown Sugar

CondimentsSauces

tbsp

Orange Marmalade

medium-cut

tbsp

Orange Marmalade

for decoration

Dairy

piece

Egg

large free-range, room temperature, lightly beaten

Unsalted Butter

melted and cooled until tepid

Fruits

115

Sultana

Raisin

Currants

GrainsCereals

180

Strong Bread Flour

Liquids

bags

Black Tea

good-quality strong

Brandy

NutsSeeds

0.5

tsp

Ground Cinnamon

0.5

tsp

Ground Nutmeg

Other

Rosewater

Honey

clear

unit

Marzipan Fruits

optional decoration

unit

Gold Leaf

optional decoration

Method

Strain the fruit and discard the liquid and tea bags.

Preheat the oven to 180°C and line a 450g loaf tin with baking paper.

Sift flour, baking powder, cinnamon, and nutmeg into a bowl, then add marmalade and sugar.

Brush the cake with marmalade and decorate with marzipan fruits and gold leaf.

Cover and soak overnight until the fruit is plump.

Combine tea bags, 200ml hot water, brandy, rosewater, honey, and dried fruit in a bowl.

Stir in the egg and melted butter to form a soft dough, then mix in the fruit.

Transfer the mixture to the tin and bake for 50-60 minutes until a skewer comes out clean.

Cool in the tin for 10 minutes before transferring to a wire rack.