Description
A moist and fragrant tea-infused loaf cake packed with dried fruits and warm spices, offering a rich and comforting flavor. A perfect treat for Mother’s Day!
Ingredients
Units
Scale
For the Cake:
- 2 Earl Grey tea bags
- 3/4 cup (180ml) boiling water
- 1 cup (150g) dried mixed fruit (raisins, cranberries, chopped dates)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup (60ml) milk
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Steep the Tea & Soak the Fruit:
- Place Earl Grey tea bags in a cup with boiling water and let steep for 5 minutes.
- Remove the tea bags and soak the dried mixed fruit in the warm tea for 10 minutes. Drain excess liquid.
- Make the Batter:
- In a mixing bowl, cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Gently fold in the soaked dried fruit.
- Bake:
- Pour the batter into the prepared loaf pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let the cake cool completely before slicing.
- Serve with a warm cup of Earl Grey tea for the perfect pairing!
Notes
- Use good-quality Earl Grey tea for a stronger and more aromatic flavor.
- You can swap dried fruits for chopped nuts or candied ginger for variety.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For an extra treat, drizzle with a simple lemon glaze made of powdered sugar and lemon juice.
