Hello, I’m Laura. Today, I will show you a way to prepare very fruity irish tea cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Very fruity Irish tea cake Recipe
Very fruity Irish tea cake is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Very fruity Irish tea cake is something that I’ve loved my entire life.
To be with this particular recipe, we must first prepare a few components. You can cook very fruity irish tea cake using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Very fruity Irish tea cake:
- Take pre-soaking
- Prepare 110 grams raisins
- Get 110 grams currants
- Make ready 110 grams sultanas
- Get 50 grams chopped candied peel
- Get 50 grams demerara sugar
- Get 150 ml hot tea, any kind
- Take cake
- Get 50 grams pecan nuts
- Make ready 1 large egg
- Take 225 grams self-raising flour
- Prepare 2 tbsp milk
Steps to make Very fruity Irish tea cake:
- 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.
- 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.
- 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.
- 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.
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