Fruity Tea Cake
Dried fruit is soaked in tea with fresh orange zest then added to a simple cake batter and baked to perfection.
Ingredients
- 1 cup 236 ml black tea, cooled
- 8 ounces 226 grams dried fruit
- 1 teaspoon orange zest
- ¼ cup 32 grams unsalted butter, softened plus more for greasing
- 1/3 cup 66 grams granulated sugar
- 2 large eggs room temperature
- 1 tablespoon orange juice
- 1 cup 150 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Instructions
- 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/176°C with the rack in the center.
- Use the butter to grease a 9 x 5-inch (23 x 13 cm) loaf pan and line with parchment paper.
- 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.
Nutrition
Serving: 1 | Calories: 305kcal | Carbohydrates: 52g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 82mg | Sodium: 406mg | Fiber: 4g | Sugar: 30g