Spoil your Mother this weekend with this wonderful tea cake recipe from Edward Hayden.
"The calming influence of the earl grey works wonderfully in this recipe and adds a great depth of flavour along with the mixed spice." – Edward Hayden
Yield: Seves: 14
- 110g/4oz butter, cut into cubes
- 225g/8oz light brown sugar
- 300ml/10fl oz cold water
- 2 earl grey teabags
- 200g/7oz sultanas
- 200g/7oz currants
- 350g/12.3oz plain flour
- 1 teaspoon ground mixed spice
- 1 level teaspoon bread soda
- 1 large free range egg
For the glaze
- 1 tablespoon apricot jam
- 1 tablespoon water
- Preheat the oven to 150ºC/300ºF/gas mark 2.
- Lightly grease an 8inch/20cm cake tin and line the base and sides with parchment paper.
- In a large saucepan combine the butter, brown sugar, sultanas, and currants with the water and the tea bags. Bring the mixture to the boil and allow to boil rapidly for 3-4 minutes. Take the mixture off the heat and allow to cool slightly for approximately 10-15 minutes. At this stage remove and discard the tea bags.
- Meanwhile sieve the plain flour, the mixed spice and the bread soda together. After sufficient time has elapsed, add the egg to the tea-infused fruit mixture and mix in completely. Add the spiced flour mixture to the pot as well and mix thoroughly.
- Pour the mixture into the pre-lined cake tin and transfer the cake to the oven and bake for between 1 hour and 1 hour 15minutes, or until a skewer inserted in the centre comes out clean.
- When the cake comes out of the oven, leave it in the tin to cool and after approximately an hour, transfer onto a wire rack to cool fully.
- When fully cooled, boil together the apricot jam and water in a small saucepan until bubbling and then brush it fully over the cake to create a shiny glaze.
Tip: Feel free to make this in a 2lb/900g loaf tin as an alternative shape