Ingredients for Tea Fruitcake Recipe Courtesy Of Lynn Kearney
- Golden Raisin
- Dried Currant
- Dried Cherries
- Dried Apricot
- Walnuts
- Lemon, Zest Of
- Brandy
- Unsalted Butter
- Brown Sugar
- 4 large eggs
- All Purpose Flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- Ground Cinnamon
- Allspice
- Ground Nutmeg
- Orange Juice
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How to Make Tea Fruitcake Recipe Courtesy Of Lynn Kearney
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a large bowl, combine the chopped fruits, nuts, and tea leaves.
- Gently fold the fruit mixture into the batter.
- Pour batter into the prepared pan and bake for 150-180 minutes, or until a wooden skewer inserted into the center comes out clean. (Note: actual bake time may vary depending on your oven).
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with a glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
78g
Fat
27g
Carbs
10g
