Tea Cake
A rich, fruity tea cake featuring soaked raisins and warm spices, perfect for teatime or special occasions, offering moist texture and comforting flavors.
Ingredients
Instructions
- Mix together the raisins, brown sugar, and cold tea and soak overnight.
- Combine the soaked mixture with the flour, nutmeg, allspice, cinnamon, and beaten eggs.
- Pour the batter into two greased and floured loaf pans.
- Bake at 325°F (163°C) for about 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have Presto flour, all-purpose flour works well too, but may require slight adjustments to water content. Adding chopped nuts or a touch of vanilla extract can enhance the taste. Ensure the raisins are plump by soaking them adequately, which also adds moisture to the cake.
Serving Suggestions
Serve slices of tea cake with a dollop of whipped cream or a side of fresh fruit for a delightful contrast. It pairs beautifully with a cup of hot tea or coffee, making it a perfect afternoon snack. For a festive twist, consider serving it alongside Ukrainian Babka during holiday gatherings.
Storage & Reheating
Store leftover tea cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in a toaster oven or microwave until just heated through, preserving the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Tea Cake contains roughly 6945 calories, with 72g protein, 1008g carbohydrates, and 312g fat. It is an excellent source of dietary fiber (375% of the Daily Value), iron (165% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2470mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of dried fruit in this recipe?
Yes, you can substitute raisins with other dried fruits like chopped apricots, cranberries, or figs. Just make sure to adjust the soaking time if the fruit is drier than raisins to ensure they soften adequately and contribute to the cake's moisture.
How can I make this recipe healthier?
To make a healthier tea cake, consider using whole wheat flour instead of Presto flour for added fiber. You can also reduce the amount of brown sugar by substituting some with unsweetened applesauce or mashed bananas. Additionally, using egg whites instead of whole eggs can lower the fat content while still providing structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).