Fruit cakes aren’t a favourite of mine but every once in a while I get a notion, as is my right as a female. See my Christmas cookies for an example ——-> http://emmarose.ie/christmas-cookies/. Dried fruit, even if it is alcohol laced, isn’t my idea of perfection. But these cookies are DIVINE. So it got me thinking why not try a tea cake. The smoked part comes from the tea itself, I use a smoked Chinese tea called Lapsong Souchong to soak the dried fruit overnight. The icing compliments it perfectly. This is definitely a cake I’ll be doing again, it would be delicious in winter with a big mug of tea in front of the fire. I know posting this in the middle of summer isn’t going to inspire you to make it but it’s also lovely for breakfast. And I know, recommending cake for breakfast is hardly responsible but it’s no worse than having a Danish or loads of white bread. By which I mean, every once in a while it doesn’t do you any harm. So that mug of tea and a slice of this cake could be enjoyed on a summer morning outdoors with your paper!
You’ll need:
1 lapsong souchong teabag
450ml boiling water
180g raisins
180g sultanas
180g currants
35g mixed peel
200g butter
200g golden caster sugar
4 eggs, beaten
225g self-raising flour
1.5 tsp baking powder
1. Brew the tea and allow to steep for a minute or so. Be careful though, steeping lapsong souchong too long can make it quite strong and a bit bitter. Combine the fruit and mixed peel and pour over the tea. Allow to cool completely, then cover and leave in the fridge overnight.
2. When your ready to make your cake, switch on the oven to 180, grease a round 20cm cake tin and line with parchment. Drain the fruit and squeeze some of the excess moisture out. Make sure you follow this step, if you don’t your cake might be a little too moist.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs slowly, a little at a time, beating well between each addition. Sift in the flour and baking powder and use a metal spoon to bring the mixture together. Add the fruit and mix.
4. Pour the mixture into the prepared tin and smooth over the top. This cake will take quite a while and don’t be tempted to open the oven. At least not much. After an hour I had a quick peak, and I knew it would be at least another 30 minutes. Test it with a skewer and if it comes out clean it’s done. If you do check it and the top of the cake is looking done but the skewer isn’t coming out clean cover loosely with some tin foil.
5. Once done allow to cool for 5 minutes and remove from the tin. Allow to cool fully on a cooling rack before icing. The icing really is so easy combine 150g icing sugar with 3-4 tablespoons of maple syrup and 1 teaspoon of ground cinnamon. Drizzle over the top of the cake.
Enjoy!
