This recipe is simple to follow and sure to impress. This tropical tea fruit cake is moist, full of flavour and packed with fruity goodness. Read more.
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!
Prep time35 minutes
Cooking time1 hour 15 minutes
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
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Put all the dried fruit into a bowl, stir in the orange rind and tea and leave to soak for at least 30 minutes.
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.
Spoon the mixture into a greased and base-lined 20cm (8 inch) round cake tin.
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.