Dualit Product Recipe

Rum soaked fruit teacakes

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!
Serves: 4-6 Preparation Time: 20 minutes Cooking Time: 20 minutes

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
  • 7g yeast
  • 150ml milk
  • 50g butter
  • 50g caster sugar
  • 1/2 tbsp salt
  • 1 medium egg (optional)
  • 1 tbsp honey, loosened
  • 2-3 tbsp of rum-soaked fruit
  1. Create your rum soaked fruit teacakes three weeks before following this cirtrus recipe!
  2. Preheat the oven to 200ºC/180ºC fan.
  3. Place the milk and butter into a microwave-safe dish and heat until the butter has melted. Set aside and allow to cool a little.
  4. Place the flour, sugar, salt and yeast into a large bowl.
  5. 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 baking.
  6. 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.
  7. Halfway through, spoon in the mixed fruit and continue to knead.
  8. Continue to knead the dough with the Hand Mixer for a few minutes until a smooth dough has formed.
  9. 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.
  10. 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).
  11. 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.
  12. 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.
  13. Lightly brush the tops and edges with the milk, butter and egg mix.
  14. Place the teacakes in the oven for 20 minutes, checking after 15 minutes. They should be a nice golden brown.
  15. Once golden, remove your teacakes from the oven and place them on a cooling rack.
  16. Glaze your teacakes by brushing each one with a small amount of honey.
  17. Once cooled, store your teacakes in a sealed container or cake tin to keep them soft.
  18. To serve, cut your teacake in half and toast.

Top tips:

  • For a denser mixture, use brown flour.
  • You can replace rum-soaked fruit with mixed fruit and citrus peel.
  • 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 dough.
  • This recipe makes four traditional teacakes. However, the mixture can make six smaller teacakes for lunchboxes or picnics.
  • Traditionally tea cakes are eaten toasted and buttered but try them with a little jam and whipped cream for an extra special treat!

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.

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