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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!

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.

  • Cooking Time
    1 hour 15 minutes
  • Prep Time35 minutes
  • Servings16 portions
recipe image Tropical Tea Fruit Cake
  • 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.