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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
70.1
g
per serving
420.5 g total
Fat
6.1
g
per serving
36.8 g total
Protein
5.7
g
per serving
34.2 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1.5
tsp
Baking Powder
120
g
Soft Brown Sugar
CondimentsSauces
2
tbsp
Orange Marmalade
medium-cut
2
tbsp
Orange Marmalade
for decoration
Dairy
1
piece
Egg
large free-range, room temperature, lightly beaten
30
g
Unsalted Butter
melted and cooled until tepid
Fruits
115
g
Sultanas
75
g
Raisins
50
g
Currants
GrainsCereals
180
g
Strong Bread Flour
Liquids
2
bags
Black Tea
good-quality strong
60
ml
Brandy
NutsSeeds
0.5
tsp
Ground Cinnamon
0.5
tsp
Ground Nutmeg
Other
5
ml
Rosewater
15
ml
Honey
clear
1
unit
Marzipan Fruits
optional decoration
1
unit
Gold Leaf
optional decoration
Method
1
Combine tea bags, 200ml hot water, brandy, rosewater, honey, and dried fruit in a bowl.
2
Cover and soak overnight until the fruit is plump.
3
Preheat the oven to 180°C and line a 450g loaf tin with baking paper.
4
Strain the fruit and discard the liquid and tea bags.
5
Sift flour, baking powder, cinnamon, and nutmeg into a bowl, then add marmalade and sugar.
6
Stir in the egg and melted butter to form a soft dough, then mix in the fruit.
7
Transfer the mixture to the tin and bake for 50-60 minutes until a skewer comes out clean.
8
Cool in the tin for 10 minutes before transferring to a wire rack.
9
Brush the cake with marmalade and decorate with marzipan fruits and gold leaf.