Recipe: Spiced Tea Cake

Updated: Dec 16, 2021

Wow family and friends this festive season with this fantastic cake recipe, courtesy of The Hebridean Baker!


The famous Hebridean Baker has been a rising star over the last year and wooed the hearts of Scots everywhere has this spectacular tea cake recipe. Why not try out this beautifully crafted and unique autumnal cake from his recipe book ‘The Hebridean Baker: Recipes and Wee Stories’ which is certain to amaze friends and family.


Prep 4 hours 45 mins Cooking time 30 mins Cooks 6 portions








Cake Ingredients


300 ml black tea (best with Earl Grey or Chai tea)

250g mixed dried fruit

280g self-raising flour

200g soft brown sugar

1tsp cinnamon

1 tsp mixed spice

1⁄2 tsp freshly grated nutmeg

1tbsp black treacle

2 eggs



Icing Ingredients


220g softened butter

340g icing sugar

2 tsp vanilla extract

2tsp mixed spice

220g full-fat cream cheese

Small handful of coarsely chopped pistachios





DIRECTIONS


1. Preheat your oven to 180°C/350°F. Cover a teabag with 300ml of boiling water and allow to cool completely as it infuses. Take the teabag out, then pour over the dried fruit and leave to soak for 4 hours.


2. Add the our, sugar, cinnamon, mixed spice and nutmeg to a bowl. Pour in the soaked fruit (along with any le over liquid) and stir together. Add the black treacle and eggs and combine all together.


3. Grease and line two 20cm sandwich tins. Add an even amount of the mixture to each and place in the oven for 30 minutes or until a skewer comes out clean.Leave to cool in the tins for 5 minutes before turning out onto a wire rack.


4. For the icing: put the so ened butter in a bowl and mix until smooth. Add the icing sugar, vanilla extract and mixed spice. Beat until light and fluffy. Add chunks of cream cheese to the mixing bowl and beat until everything is combined. Place in the fridge for 15 minutes to set,

then spread liberally on one of the cakes, place the second cake on top and spread the rest of the mixture on top of that. Scatter the chopped pistachios to decorate.


RECIPE FROM: The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands cookbook