Marvelous Cup of Tea Cake
This is a classic fruit cake with a simple name: Cup of Tea Cake. The secret to the cake is the Lapsang Souchong tea which gives it a strong, smokey flavour. How cool is that to have actual tea in your tea cake?!
Servings 1 loaf
Ingredients
- 1/2 cup unsalted butter
- 1 cup strong black tea such as Lapsang Souchong
- 2 cups mixed and chopped dried fruit: raisins, sultanas, currants, dates, apricots
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. pumpkin spice (mix of cinnamon, ginger, allspice)
- 1 cup sugar
- 1 large egg beaten
Instructions
- In a small saucepan over medium heat, combine the butter, tea and fruit. Bring to a boil, then reduce the heat and simmer for 2 to 3 minutes. Remove from the heat and let the mixture cool completely.
- Preheat the oven to 350º F. Grease a 9 x 5 x 3″ loaf pan.
- Into a large bowl, sift together the flour, pumpkin pie spice, baking powder and baking soda. Stir in the sugar, fruit mixture and egg.
- Transfer the batter to the prepared pan and bake for 45 to 50 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes on a wire rack. Invert the cake onto the rack and then turn it upright. Let cool completely before cutting into slices. Serve with butter.