225 g/8 oz dried mixed fruit (fruit cake mix) 250 ml/8 fl oz/1 cup cold black tea. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. Method. Remove the pan from the heat and allow the mixture to cool. This old fashioned alcohol free Spiced Boiled fruit cake recipe is lightly spiced and filled with dried and candied fruits and nuts. Quote BBH25. Always tastes great and keeps well. It is chock full of dried 20 / 30. Stir continuously and bring to the boil. 1. To make a moist fruit tea loaf. Cover with cling … I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. Get Recipe. Gorgeous charming quaint and cozy scene of a winter Christmas Eve Day with a window, snowflakes falling, a candle, a tree made with red apples, a poinsettia plant, peppermint sticks, gingerbread cookies, fruit, cinnamon sticks, tea pot, tea cup, sugar pot, creamer pot, a wreath and filled with the love and blessings of the season. Put the butter or margarine, tea, fruit and sugar in a saucepan over a low heat. In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Couple of issues 1) the fruit tends to sink to the bottom - I’m trying out dusting the fruit … Place the discs on a greased baking tray about 1in/2.5cm apart. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Recipe from Good Food magazine, August 2009. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Fold in the floured fruits and spoon batter equally into the prepared pans. However, this is even made using tea! Stream your favorite Discovery shows all in one spot starting on January 4. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Great recipe. Simmer for 4 minutes. 5 ml/1 teaspoon bicarbonate of soda (baking soda) 1 large egg: Method: Melt the butter or margarine in a saucepan, add the fruit and tea … Leave the mixture to soak for at least 2 hours (or overnight would be ideal). Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. 225 g/8 oz/2 cups self-raising (self-rising) flour. Leave for a good 10 mins to infuse. Squeeze them out and throw them away, then mix the fruit into the tea. Oct 29, 2020 - A wonderful Fruit Cake using Tea, that is just perfect with a cup!!!! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean. First p lace the mixed dried fruit into a heat proof bowl and pour over the freshly brewed Yorkshire Tea. How to make a Soft Tea Cake Without Oven at Home for Tea Time. Add other ingredients plus enough water to make 1 gallon. Leave to soak for 30min. Leave to cool in the tin, then turn out, cut into slices and serve. Boil water, pour over tea bags, and steep for 5 minutes. Cover with cling film, then leave for at least 4 hrs or better still overnight. Grease and line the base of a 2lb loaf tin. Whilst the recipe calls for Iced Coffee, you can use Orange or Apple Juice or Black DIRECTIONS. Drain off any excess liquid before making batter. How To Make 3 Ingredient Fruit Cake Ingredients. © 2020 Discovery or its subsidiaries and affiliates. Mix together well the spoon into the prepared loaf tin. All rights reserved. In a medium bowl, cream together the butter and sugar until light and fluffy. Put the tea in a bowl and add the dried fruit. Serve them split and buttered, either warm from the oven or toasted. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. Preheat oven to 125 C (257F). Those who think fruitcake is dry, hard, and tasteless have never tried this Yorkshire recipe for a rich British-style fruitcake. 1 kg mixed fruit 3 cups black tea; 3 cups self-raising flour; Soak your fruit in Tea overnight so that the fruit softens and steeps. In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. Beat until incorporated. Made these several times now, they turned out really well, soaking the Bake for 1 hr or until a skewer inserted into the centre comes out clean. Breakfast tea is a blend of black tea and although the sales of fruit, herbal, green and white teas are booming, breakfast tea is still, I believe, the most popular hot drink in the Country. Serve slices plain or dress them up with fresh fruit. It is a rich dark moist fruit cake recipe that is delicious for afternoon tea … Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. I’ve made this several times and vary the spice mix, often adding ginger and cinnamon. Stir flour into soaked fruit, and mix well. Work the fruit and nuts into batter with hands. Bake at 275° for 3 hours. As an Amazon Associate I earn from qualifying purchases. This simple cake is known by a variety of names: Fruit Cake, Fruit Bread or Tea Loaf. Tip the flour into a large mixing bowl and add the salt, sugar and cinnamon to one side of the bowl and the yeast to the other. Cover them with oiled clear film or clean damp tea-towel and leave in a warm place to rise until the discs are almost double in size; Brush the tops with milk and bake in a pre-heated oven to 200C/400F/Gas 6 for 15-18 minutes, or until golden. Sign up for the Recipe of the Day Newsletter Privacy Policy, Perfect-for-Parties Baked Brie in Puff Pastry with Apricot Jam. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Set the oven to … Grease a 900g (2lb) loaf tin and baseline with greaseproof paper. These fruit-filled teatime treats are thought to be a refinement of the original ‘handbread’: a shaped roll made on a flat tin. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. Returning to the tea cakes, Paul Hollywood’s was my chosen recipe . Add more tea if the mixture is too dry. A Traditional Tea Cake. When the mixture is cool, sift in the flour, bicarbonate of soda and spice. One-half hour before cake is done, brush top with corn syrup. BBC Good Food Show Summer Save 25% on early bird tickets. 100 g/4 oz/½ cup caster (superfine) sugar. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. You can add a teaspoon of allspice to the flour, if you like. I always use Yorkshire Tea.But you can use any kind of breakfast tea. Sprinkle all over with a thick layer of demerara sugar. —Marilyn Niemeyer, Doon, Iowa. Stir and serve. Preheat the oven to 190°C (170°C fan oven) mark 5. Heat oven to 180C/160C fan/gas 4. Carefully stir through the fruit mixture. In an electric mixer cream the butter and the brown sugar until light and fluffy. Beat in the eggs, one … Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Drain off any excess liquid before making batter. Perfect with a reviving cuppa, this cakeis a keeper and will happily sit in a tinfor a week or so. I was first introduced to the simple joys of this easy fruitcake when I visited … ! Add the butter and three-quarters of the water, and turn the mixture round with your fingers. In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. This Scottish tea bread, or fruit loaf, or Bara Brith recipe, is for a bread which one would have with a cup of tea. Put the tea bags in a large bowl and pour 300ml boiling water over them. A Plain Cake or Pound Cake Recipe for Tea Time by Kitchen With Amna. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London. Step 3 Fill pan 2/3 full with batter. 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