Marmalade Tea Cake

Name: Marmalade Tea Cake
Cuisine: British
Ingredients: 225 g (8 oz) self-raising flour; 1–2 tbsp milk; 50 g (2 oz) chopped roasted hazelnuts; 1 large egg; 150 ml (5 fl oz) strong hot tea made with a tea bag in a cup (ordinary breakfast tea is good); 150 ml (5 fl oz) strong hot tea made with a tea bag in a cup (ordinary breakfast tea is good); 150 ml (5 fl oz) strong hot tea made with a tea bag in a cup (ordinary breakfast tea is good); 25 g (1 oz) Demerara sugar; 75 g (3 oz) Seville orange marmalade; 110 g (4 oz) sultanas; 110 g (4 oz) currants; 110 g (4 oz) raisins

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

This makes a wonderful tea loaf which can be stored for a good length of time in an airtight tin, or frozen for another occasion. Don’t forget to put the fruit to soak overnight.

Ingredients

110 g (4 oz) raisins
110 g (4

Europe
United Kingdom
Scotland
Cake
Vegetarian

Method

Start the night before . . .

Place the dried fruit, marmalade and Demerara sugar into a bowl and mix together. Make the tea and pour it over the fruit. Leave covered overnight, to allow time for the fruit to soak up the tea.

The next day . . .

Pre-heat the oven to

Ingredients

Method

Start the night before . . .

The next day . . .

Photos