Fruity tea cake is the perfect accompaniment to a nice hot cup of tea. Dried fruit is soaked in tea with fresh orange zest then added to a simple cake batter and baked to perfection.
Being British means I drink a lot of tea and my first choice for tea is Bigelow, this is how I tea proudly. Currently in my tea cabinet is Bigelow camomile, peppermint, green tea and constant comment black tea, which I used in this recipe.
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How do I store all of this tea, you ask? I like to design my own tea tins. I buy plain tins and decorate them using markers, today’s theme is, of course, the Union Jack. I took the inspiration from my favorite tea mug.
Growing up, whenever I would have a bad day, got some bad news or was just tired at the end of a long day and a parent, or a sibling would say “I’ll put the kettle on”, it would always make things seem just that much better. It was like having a cup of tea cast a magic spell that would make everything good again. There is a sense of comfort when you sip on a nice hot cup of tea, but it’s always nice to have a little treat with it. That leads me to tell you about how the fruity tea cake came about…
Since my husband and I work from home, I have got him joining me for a cup of tea in the afternoons. While enjoying the tea he would always say to me that we need a nice slice or 2 of cake to go with the tea. Enter the fruity tea cake.
A mixture of dried fruit (I used cherries, blueberries and apricot for color) is soaked in black tea and fresh orange zest. They are then mixed into an easy cake mix with orange juice for a fresh flavor then baked. It could not be easier to for a delicious and flavorful cake.
Did you know that tea is only second to water as the most consumed beverage in the world?! It is enjoyed in so many cultures with 82% of Americans now drinking tea and is also trendy amongst under 30 year olds.
I’m sure you have seen the colorful Bigelow tea displays in the tea section of your supermarket. I buy my Bigelow teas at Walmart from the tea aisle.
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Dried fruit is soaked in tea with fresh orange zest then added to a simple cake batter and baked to perfection.
- 1 cup Bigelow black tea cooled
- 8 ounces dried fruit
- 1 teaspoon orange zest
- ¼ cup unsalted butter softened plus more for greasing
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon orange juice
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Pour the tea over the fruit and orange zest, cover and allow to soak for at least 4 hours to overnight.
- Preheat oven to 350°F with the rack in the center.
- Use the butter to great a loaf pan.
- Cream the butter and sugar together using a hand or stand mixer.
- Beat in the eggs one at a time, add the orange juice, then slowly add the flour.
- Fold in the fruit (and any tea that has not been absorbed by the fruit.
- Pour into the prepared pan and bake for 40 minutes, until browned and a toothpick comes out clean when inserted into the center.
- Allow to cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.