Irish Tea Cakes

READY IN: 1hr 25mins
YIELD: 2 cakes




  • The day before you intend to cook this recipe, place all the fruit and the mixed peel into a large mixing bowl.
  • In a medium bowl or large heat proof jug, measure out 275ml of boiling water.
  • Jiggle the tea bag around in the water until you have a nice, strong brew.
  • Add the sugar to the hot tea and stir until sugar is dissolved.
  • Pour tea/sugar mixture over the fruit.
  • Cover and leave overnight.
  • The next day, set the oven to 170C/325°F.
  • Grease two 450g/1lb loaf tins and line the base and sides with baking paper- also known as baking parchment or silicone paper.
  • Add the chopped walnuts to the fruit mixture.
  • Break the egg into a small dish, add the milk, and beat lightly.
  • Add the egg mixture to the fruit mixture.
  • Sieve the flour into the fruit mixture then mix well, using a wooden spoon- the mixture may seem dry at first, but keep mixing and it will come together.
  • Using a large serving spoon, divide the mixture evenly between the lined loaf tins, then smooth the tops with the back of a spoon.
  • Place on the centre shelf of the oven and bake for 1 1/4- 1 1/2 hours until a skewer, pushed through the centre of the cake, comes out clean.
  • Be careful not to overcook- test after 1 1/4 hours.
  • Remove cakes from oven and turn out immediately to cool on a wire rack.
  • Serve warm or at room temperature, sliced and buttered.