This recipe will fill your home with the sweet smell of freshly baked bread, and a subtle note of mixed fruits. Your teacakes will be packed with pre-made, three-week-old, soaked fruit that is simply divine!
A great addition to a late afternoon tea party, pair your
savoury or sweet bake with a dollop of strawberry jam and whipped
cream or melted butter with a cup of aromatic tea.
300g white bread flour
50g caster sugar
1/2 tbsp salt
1 medium egg (optional)
1 tbsp honey, loosened
2-3 tbsp of rum-soaked fruit
Create your rum soaked fruit teacakes three weeks before
following this cirtrus
Preheat the oven to 200ºC/180ºC fan.
Place the milk and butter into a microwave-safe dish and heat
until the butter has melted. Set aside and allow to cool a
Place the flour, sugar, salt and yeast into a large bowl.
Crack the egg in a separate jug, add the milk and whisk. Set
aside a little of this mix to brush the tops of the teacakes before
Using the dough hooks on the Hand Mixer, slowly pour the wet
igrediants into the dry mixture until the dough has formed. You can
add a little water if needed.
Halfway through, spoon in the mixed fruit and continue to
Continue to knead the dough with the Hand Mixer for a few
minutes until a smooth dough has formed.
Remove the dough from the bowl and place it on a floured
surface. Work the dough into a large ball and place it back into
the bowl, cover, and allow to rise for an hour or more if possible
until it has doubled in size.
Once risen, remove from the bowl and knock back the dough onto
a floured surface. Form a ball or rectangle, and evenly cut the
dough into 4 or 6 pieces (this will make four traditional sized
teacakes or six smaller ones).
Using the palm of your hands, roll each piece of dough into a
ball, dip it into the flour and place it onto a lined baking sheet,
making sure you leave a 2-inch space or more between each one.
Once all the dough has been rolled into balls and placed onto
the baking sheet, gently flatten each one, then cover and allow the
mixture to double in size again.
Lightly brush the tops and edges with the milk, butter and egg
Place the teacakes in the oven for 20 minutes, checking after
15 minutes. They should be a nice golden brown.
Once golden, remove your teacakes from the oven and place them
on a cooling rack.
Glaze your teacakes by brushing each one with a small amount of
Once cooled, store your teacakes in a sealed container or cake
tin to keep them soft.
To serve, cut your teacake in half and toast.
For a denser mixture, use brown flour.
You can replace rum-soaked fruit with mixed fruit and citrus
You can replace rum-soaked fruit with chocolate prices.
Both the milk and egg are optional. If you create the teacakes
without these ingredients, add extra sugar to sweeten the
This recipe makes four traditional teacakes. However, the
mixture can make six smaller teacakes for lunchboxes or
Traditionally tea cakes are eaten toasted and buttered but try
them with a little jam and whipped cream for an extra special
Dualit Products Used
To make the teacake's dough, we used the Hand Mixer with dough
hooks. To lightly toast your teacakes with the Classic Toaster and
Warming Rack accessory.