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Very fruity Irish tea cake
Very fruity Irish tea cake

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We hope you got benefit from reading it, now let’s go back to very fruity irish tea cake recipe. You can have very fruity irish tea cake using 12 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Very fruity Irish tea cake:
  1. Take pre-soaking
  2. Provide 110 grams raisins
  3. Use 110 grams currants
  4. Prepare 110 grams sultanas
  5. Use 50 grams chopped candied peel
  6. You need 50 grams demerara sugar
  7. Get 150 ml hot tea, any kind
  8. You need cake
  9. You need 50 grams pecan nuts
  10. Take 1 large egg
  11. Take 225 grams self-raising flour
  12. Provide 2 tbsp milk
Instructions to make Very fruity Irish tea cake:
  1. I find its always best to start this the night before. All you do is place the fruits and Peel in a bowl, then dissolve the sugar in the the hot tea and pour this over the fruits. Then cover with a cloth and leave to soak - as the fruits absorb the tea they become plump and juicy.
  2. When you are ready to make the cake, preheat the oven to 170°C then place the pecans on a baking tray and pop them in the oven. Give them 8 minutes to toast but put a timer on as the burn very easily.
  3. After they have cooled roughly chop the nuts. Now whisk the egg and add it to the fruits along with the toasted nuts and sifted flour. Give everything a thorough mixing. Add a tablespoon of milk and if the mixture still feels stiff, stir in another. Spoon the mixture into a prepared loaf tin and level with the back of a spoon. Bake on the lower shelf of the oven for 1 hour 10 minutes until it feels springy in the center.
  4. When it comes out of the oven turn it out onto a wire rack to cool. Serve it cut in thick slices spread generously with butter.

But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully. To make Irish Tea Cake, combine the dry ingredients in a large mixing bowl. Next, add the cubes of very cold butter and, using your fingertips, rub them into the flour mixture until it resembles a coarse meal. This step leads to a "shorter" bread which minimizes the breakdown of gluten, so you wind up with a more tender result.

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