Dualit Product Recipe

Rum soaked fruit teacakes

Teacakes with rum soaked mixed fruit.
Serves: 4-6 Preparation Time: 20 minutes Cooking Time: 20 minutes

Teacakes made with my leftover rum soaked mixed fruit.


  • 300g white bread flour
  • 7g yeast
  • 150ml milk
  • 50g butter
  • 50g caster sugar
  • Half teaspoon salt
  • 1 medium egg (optional)
  • 1 tbsp honey, loosened
  • 2-3 tbsp of rum soaked fruit (see Christmas recipe for fruitcake)
  1. Preheat the oven to 200ºC/180ºC fan.
  2. 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.
  3. Place the flour, sugar, salt and yeast into a large bowl.
  4. Crack the egg in a seperate jug, add the milk and whisk. Set aside a little of this mix to brush the tops of the teacakes before baking.
  5. Using the dough hooks on the handmixer, slowly pour the wet mix into the dry mix until a dough is formed; you can add a little water if needed.
  6. Halfway through, spoon in the mixed fruit and continue to knead.
  7. Continue to knead the dough with the handmixer for a few minutes until a smooth dough has formed.
  8. Remove the dough from the bowl and place onto a floured surface. Work the dough into a large ball, then place it back into the bowl, cover and allow to rise for an hour or more if possible until it has doubled in size.
  9. Once risen, remove from the bowl and knock back the dough onto a floured surface. Form a ball or rectangle then evenly cut the dough into 4 or 6 pieces (this will make 4 large teacakes, or 6 smaller).
  10. Using the palm of your hands, roll each piece of dough into a ball, dip into the flour and place onto a lined baking sheet, making sure you leave a 2 inch space or more between each one.
  11. Once all the dough has been rolled into balls and placed onto the baking sheet, gently flatten each one, then cover and allow to double in size again.
  12. Lightly brush the tops and edges with the milk, butter and egg mix.
  13. Place the teacakes in the oven for 20 minutes, checking after 15 minutes. They should be a nice, golden brown in colour.
  14. Remove from the oven, place on a wire rack to cool and brush each one with a little of the honey to glaze.
  15. Once cooled, store them directly in a sealed container or cake tin to keep them soft.
  16. Cut in halve, toast and serve them with lashings of butter.

Top tips:

  • Use brown flour if preferred, for a denser taste.
  • Mixed fruit and citrus peel can be used in place of the rum soaked fruit.
  • The egg and milk are optional in this recipe, as the basic bread dough mix can be used. If you leave them out, ensure to add extra sugar to sweeten the dough.
  • Try chocolate pieces mixed into the mixed fruit if you're not using rum soaked fruit.
  • This makes four teacakes as traditionally, they are larger and a little flatter than buns, so be sure to "flatten" before baking. Makes 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

The Hand Mixer with dough hooks is what you need to make the dough, and we recommend lightly toasting your tea cakes with the Classic Toaster and Warming Rack accessory.

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