Tropical Tea Fruit Cake

Tropical Tea Fruit Cake

This recipe is simple to follow and sure to impress. A cake that’s moist, full of flavour and packed with fruity goodness, it goes perfectly with a cup of tea to complement the earl grey flavouring. We dare anybody to say they don’t like fruitcake when they try this jewelled beauty!

  • Recipe serves: 16
  • Prep Time 35 min
  • Cook Time 75 min


  • 150 g (5oz) dried apricots, chopped
  • 125 g (4½oz) dried mango, chopped
  • 125 g (4½oz) dried papaya, chopped
  • 85 g (3oz) dried cranberries
  • 150 g (5oz) dried sour cherries
  • 1 finely grated orange rind
  • 150 ml (¼ pint) prepared Earl Grey tea less 1 tbsp
  • 175 g (6oz) self-raising flour
  • ½ level tsp baking powder
  • 175 g (6oz) Flora Cuisine or Flora Buttery
  • 175 g (6oz) caster sugar
  • 3 medium eggs
  • 75 g (2½oz) ground almonds


  1. Put all the dried fruit into a bowl, stir in the orange rind and tea and leave to soak for at least 30 minutes.
  2. Sift the flour (if using Flora Cuisine add baking powder) into a mixing bowl, add the remaining ingredients and beat well. Fold in two thirds of the fruit mixture.
  3. Spoon the mixture into a greased and base-lined 20cm (8 inch) round cake tin.
  4. Bake in a preheated oven at 160°C, 140°C fan, gas mark 3 for 1¼ hours. 15 minutes before the end of cooking, spoon the remaining fruit mixture over the top and continue cooking until a metal skewer inserted in the centre comes out clean.
  5. Allow to cool in the tin before turning out.