Tea time at my grandmother’s is not just about the tea. It is always accompanied with a ton of goodies, whether in the form of simple layer cakes, scones, jam & clotted cream, cookies, or traditional saffron cake. Regardless of whether or not my family and I are even hungry, she somehow always convinces us to grab some of everything…
Unfortunately, this recipe of hers, aptly named, Cup of Tea Cake, was accompanied with very vague, if not, non-existent instructions, but with a little bit of common sense and experimentation, it came out exactly how I remember it. As is the case with many of my grandmother’s dishes, this cake involves quite a bit of butter. 
My grandmother justifies her butter consumption by saying that it provides her with her daily calcium requirement. I’m not so sure about this logic—but in this case, I’ll turn a blind eye and go with it. You should too!
Though I used a combination of raisins (both golden & regular), dried apricots, and prunes, feel free to substitute these with your favorite dried fruit!
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Cup Of Tea Cake
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf 1x
Description
This Cup of Tea Cake is a delightful quick bread that combines the sweetness of dried fruits with the rich flavor of black tea, perfect for enjoying with a cup of tea.
Ingredients
- 1 cup (240 ml) brewed strong, black tea
- 1 cup (8 oz) dried fruit mixture - apricots, raisins, & prunes
- 1 1/2 sticks (6 oz) (170 g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) granulated sugar
- 2 large eggs, room temperature
- 1 3/4 cups (420 ml) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Brew one cup of strong black tea and pour it into a small saucepan.
- Cut the dried fruit into small pieces if necessary and add them to the tea. Bring the mixture to a low simmer, then turn off the heat and allow it to cool to room temperature.
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the cooled tea and fruit mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
- Feel free to substitute the dried fruit with your favorites.
- The cake can be stored in an airtight container for up to 3 days.
- It pairs wonderfully with a cup of tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 50
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Frequently Asked Questions
Why does this recipe steep the dried fruit in hot tea before baking?
Step 2 simmers the dried fruit (apricots, raisins, and prunes) in 1 cup of brewed strong black tea and then cools the mixture before adding it to the batter. Soaking plumps the dried fruit and infuses it with tea flavor, keeping the finished loaf moist throughout its 1 hour 15 minute bake at 350°F (175°C).
Can I swap out the dried fruit mix?
Yes — the article explicitly invites substitution: “feel free to substitute these with your favorite dried fruit.” The author used golden raisins, regular raisins, dried apricots, and prunes; any combination of dried fruit will work.
How long does this cake keep?
The notes say the cake can be stored in an airtight container for up to 3 days. It pairs well with a cup of tea or coffee.
