How To Make 3 Ingredient Fruit Cake Ingredients. Fold in the floured fruits and spoon batter equally into the prepared pans. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Beat in the eggs, one … Cover with cling … This Scottish tea bread, or fruit loaf, or Bara Brith recipe, is for a bread which one would have with a cup of tea. Leave to soak for 30min. Bake at 275° for 3 hours. Leave the mixture to soak for at least 2 hours (or overnight would be ideal). 100 g/4 oz/½ cup caster (superfine) sugar. In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. When the mixture is cool, sift in the flour, bicarbonate of soda and spice. You can add a teaspoon of allspice to the flour, if you like. BBC Good Food Show Summer Save 25% on early bird tickets. Leave to cool in the tin, then turn out, cut into slices and serve. You also won’t believe how easy it is to make. It is a rich dark moist fruit cake recipe that is delicious for afternoon tea … Sign up for the Recipe of the Day Newsletter Privacy Policy, Perfect-for-Parties Baked Brie in Puff Pastry with Apricot Jam. Oct 29, 2020 - A wonderful Fruit Cake using Tea, that is just perfect with a cup!!!! Get Recipe. Great recipe. 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. Boil water, pour over tea bags, and steep for 5 minutes. In a medium bowl, cream together the butter and sugar until light and fluffy. Those who think fruitcake is dry, hard, and tasteless have never tried this Yorkshire recipe for a rich British-style fruitcake. 1. Serve slices plain or dress them up with fresh fruit. Place the discs on a greased baking tray about 1in/2.5cm apart. Add the butter and three-quarters of the water, and turn the mixture round with your fingers. Beat until incorporated. Add more tea if the mixture is too dry. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean. Serve them split and buttered, either warm from the oven or toasted. Mix all the ingredients together in a large mixing bowl, then place into a lightly greased round cake … Heat oven to 180C/160C fan/gas 4. 20 / 30. So put the kettle on and make an extra strong pot of tea! Stir flour into soaked fruit, and mix well. © 2020 Discovery or its subsidiaries and affiliates. Carefully stir through the fruit mixture. Made these several times now, they turned out really well, soaking the 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 … Mix together well the spoon into the prepared loaf tin. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. How to make a Soft Tea Cake Without Oven at Home for Tea Time. Cover with cling film, then leave for at least 4 hrs or better still overnight. Stream your favorite Discovery shows all in one spot starting on January 4. Preheat oven to 125 C (257F). First p lace the mixed dried fruit into a heat proof bowl and pour over the freshly brewed Yorkshire Tea. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London. Preheat the oven to 190°C (170°C fan oven) mark 5. Returning to the tea cakes, Paul Hollywood’s was my chosen recipe . Stir continuously and bring to the boil. As an Amazon Associate I earn from qualifying purchases. 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. It is chock full of dried Stir and serve. This old fashioned alcohol free Spiced Boiled fruit cake recipe is lightly spiced and filled with dried and candied fruits and nuts. 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. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. 225 g/8 oz/2 cups self-raising (self-rising) flour. Grease a 900g (2lb) loaf tin and baseline with greaseproof paper. Simmer for 4 minutes. … Quote BBH25. Method. In an electric mixer cream the butter and the brown sugar until light and fluffy. This simple cake is known by a variety of names: Fruit Cake, Fruit Bread or Tea Loaf. However, this is even made using 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. Sprinkle all over with a thick layer of demerara sugar. Drain off any excess liquid before making batter. Remove the pan from the heat and allow the mixture to cool. 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. Perfect with a reviving cuppa, this cakeis a keeper and will happily sit in a tinfor a week or so. A Plain Cake or Pound Cake Recipe for Tea Time by Kitchen With Amna. To make a moist fruit tea loaf. 225 g/8 oz dried mixed fruit (fruit cake mix) 250 ml/8 fl oz/1 cup cold black tea. ! These fruit-filled teatime treats are thought to be a refinement of the original ‘handbread’: a shaped roll made on a flat tin. Whilst the recipe calls for Iced Coffee, you can use Orange or Apple Juice or Black Squeeze them out and throw them away, then mix the fruit into the tea. Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. Add other ingredients plus enough water to make 1 gallon. Set the oven to … Recipe from Good Food magazine, August 2009. 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. In case you are wondering, this is a fat free tea loaf as it doesn't contain any butter or other fats Cover the bowl with a clean tea … Add the eggs one at a time and beat well. Put the tea bags in a large bowl and pour 300ml boiling water over them. Grease and flour a 19" tube pan. One-half hour before cake is done, brush top with corn syrup. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Leave for a good 10 mins to infuse. 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. I’ve made this several times and vary the spice mix, often adding ginger and cinnamon. DIRECTIONS. 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. I was first introduced to the simple joys of this easy fruitcake when I visited … Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Bake for 1 hr or until a skewer inserted into the centre comes out clean. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Couple of issues 1) the fruit tends to sink to the bottom - I’m trying out dusting the fruit … All rights reserved. Grease and line the base of a 2lb loaf tin. A Traditional Tea Cake. —Marilyn Niemeyer, Doon, Iowa. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. Put the tea in a bowl and add the dried fruit. 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. Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Work the fruit and nuts into batter with hands. Drain off any excess liquid before making batter. Step 3 Fill pan 2/3 full with batter. 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