Mother's Easy Cup-of-tea Cake Recipe
By fordie
The One I Baked Today
Mother's Recipe
This was one of my favourite cakes as I grew up and, being reminded of it the other day, I checked with my mother for the ingredients and method. Oh! so easy.
Ingredients
1 lb, Mixed dried fruit *
1 cup, strong black tea **
1 cup, brown sugar
1 cup, Self Raising Flour
1 small egg
* - Sultanas, raisins, dried peel - whatever else you fancy (see Variants below)
** - I usually let a tea bag stand in a cup of boiling water for a good 10 minutes
The following conversions may be useful:
- 1 lb = 450 g
- 1 cup = approx 260 ml. The quantity of flour depends also on its quality/strength. You may need to experiment until you find what works for your 'cup'
Method
- Soak the dried fruit and sugar in the tea overnight. Cover and keep cool as appropriate
- Pre-heat the oven to 170ºC
- Add the egg and then stir in the flour until you have a thick batter with all the fruit spread evenly.
- Empty the contents into a greased loaf tin
- Sprinkle a little brown sugar over the top
- Bake for approximately 1 hour 20 minutes. (Test with a knife or skewer to see that the cake is cooked through before removing. Turn down the heat as necessary)
Serving Suggestions
I like my cup-of-tea cake either fresh out of the oven or a day or two old.
I prefer a good slab of butter spread across though I know there are cream fans out there too. Some like a bit of jam or marmalade too. For a Christmas treat, try some Brandy Butter.
Of course, a slice of cake requires a drink of some kind, no matter how moist. Milk tea is the obvious accompaniment. Coffee is OK too. Children (of all ages) might prefer milk, a milkshake or a fruit smoothie.
Variants
Some people add butter or margarine to this recipe. I don't think it needs it but, if you want, you can try adding a cup full of your preferred fat.
Most variations will depend on the mix of fruits. Prunes, dates, maraschino cherries all work well. I've also experimented with more exotic fruits here in China. This cake today has dried wax berries, jujubes (Chinese dates) and candied melon.
One other way to vary the taste is to add some spices such as cinnamon, nutmeg, mace or cloves to the fruit whilst it soaks.
My final suggestion is to add a topping just before baking. This can give an attractive look as well as a crunchy/tasty first bite. Brown sugar and cinnamon suits me.
Comments
This one is so quick and easy - I made it whilst preparing cottage pies - you can make more than one a year
This sounds so good. I can't wait to make it. Thank you!
Hi Creativelycc
You are going to be bsuy this weekend - Tea cake and Gulab Jamun. You'll need a big pot of tea to wash that all down.
Enjoy!
Fordie, What an appetite-stimulating, hunger-inducing, mouth-watering, stomach-growling wonderful recipe! You have my complete baking attention from that delectable opening photo. In particular, you do such a helpful, practice, useful job of making instructions fail-safe clear. Additionally, it's exciting how you include so many variant possibilities. But what of all the cup-of-tea cakes in the world is your favorite? And what is your favorite drink with your favorite cup-of-tea cake?
Thank you for sharing, voted up + all,
Derdriu
Derdriu, glad you enjoyed the hub. My favourite variant is one with glace cherries and dates - and lots of cinnamon and nutmeg. Strong will is needed to let this mature a day or two when it becomes ripe for a large dollop of Devonshire clotted cream. I don't drink milk tea that often - but it's obligatory with this mid-afternoon treat.
Fordie, Do you have a special recipe for milktea? Does it go by another name which may have more name recognition for this Virginian across the pond from your native country?
Respectfully, and with best wishes always to you and your family,
Derdriu
Derdriu, Oh! dear. Was that lost in translation? I don't know how else to call it. Tea with milk, white tea. Best made it a proper tea pot of course, though I am no snob about tea-bags.
Out of curiosity, what is the Virginian name for this beverage?
Fordie, Tea traditionally is served as a cold drink in Virginia. So traditionally no phrase exists since creamy or milky tea traditionally doesn't exist in tradition-respectful Virginia.
Non-Virginians use a variety of terms. In thinking it over, I think I just may have heard milk tea along with white tea and tea with milk used...by other than those born in Virginia.
Respectfully, and with best wishes always to you and your family, Derdriu
Derdriu, tea is also refreshing consumed hot. Do it one time. Shock your neighbours and serve it hot, with cake. I am sure they will forgive you
Fordie, Particularly if it's your mother's cup-of-tea cake! Virginians are strong on family and tradition so that should clinch it.
Respectfully, Derdriu
Thelma Alberts 7 months ago
Yummy!! I used to bake fruit cake during christmas time. Thanks for sharing. Bookmark for later use.