Description
Welsh tea cake, recipe makes 3 small loaves (or 1 large and 1 small)
Ingredients
Scale
- 450 g / 2 ½ cups dried fruit (I used raisins and cranberries, but currants and even dates work wonderfully)
- 400 ml /1 ¾ cups brewed black tea
- 225 g / 2 cups self-raising flour (white)
- 225 g / 2 cups plain wholemeal flour
- 175 g / ¾ cup unrefined sugar
- 2 tsp baking powder
- 1 ½ tsp mixed spice (or ½ tsp cinnamon, ½ tsp allspice, pinch of ground clove and a pinch of ground ginger)
- ½ tsp salt
- 1 egg
- 2 Tbsp marmalade or jam (I used low-sugar apricot jam)
Instructions
- Night Before: Set the fruit to soak in the tea overnight
- Baking Day: Preheat oven to 175 C / 325 F and grease and line two loaf pans (one large and one small, or else three small)
- In a large mixing bowl, sift together the flours, then add the other dry ingredients and mix.
- Beat the egg and add it to the mixture, along with the jam and fruit (with remaining tea) and stir until just mixed.
- Divide into loaf pans and bake for 1 hour (or until a skewer poked in center comes out clean). (Check the smaller loaves at 45 minutes.)
- Cool in pans for 15 minutes, then gently turn them out and cool completely before storing in an airtight container (or wrap).