Irish Freckled Tea Cake

Made in association with Thompson’s Teas

A great Irish favourite served either warm or cold but, either way, great sliced and buttered with a cup of tea.

Oven Temp: 190°C, Gas No. 5


4oz/100g Butter

4oz/100g Dark Soft Brown Sugar

3 eggs (lightly beaten)

1 lb/450g Self-raising Cake Flour

1 tsp Baking Powder

3 tsp Mixed Spice

1 Lemon (zest only)

1 lb/450g Sultanas

125 mls Bushmills Whiskey (optional)

4oz/100g Raisins or Crazins (dried Cranberries)

Cup of tea (125ml approx.)

To Glaze

2oz/50g Caster Sugar

6 dsp water

1 Lemon juice & rind)


· Dissolve half brown sugar in the warm tea, add the whiskey, add the dried sultanas, raisins, lemon rind, mixed spice and soak until the dried fruit has absorbed all the liquid (15 mins approx).

· In a separate bowl, cream together the softened butter with half soft dark brown sugar until light and fluffy.

· Add the lightly beaten eggs, sieved flour and baking powder and mix well together before adding the soaked fruit.

· Mix well , then transfer to a lined 2 lb loaf tin and bake in a pre-heated oven @ 190°C, Gas No. 5 for approx. 1 hour until risen, golden and firm. Remove from the tin.

· To make the glaze, Heat together in a small saucepan, the caster sugar, water, lemon juice and rind until bubbly. While the tea loaf is still warm, either pour over or brush with a pastry brush. This will give the loaf a wonderful tasty, shining topping.

· Cut into slices or chunks and serve.

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