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Afternoon teacake

Recipe from: 14 October 2011

Ingredients 9
Servings 12
Time 00:20


  • 125
    mixture of dried fruit
  • 75
    Cointreau, brandy or whisky
  • 200
  • 150
    castor sugar
  • 1
    sunflower oil
  • 3
  • 250
    flour - sifted
  • 1
    baking powder
  • icing sugar - for dusting


Heat oven to 180°C.

Line the base of a 20cm cake tin with greaseproof paper and rub the sides with a butter wrapper to grease it.
Place the dried fruit and alcohol in a saucepan and bring to the boil.

Simmer for a few seconds, then pour out into a bowl and allow to cool.

In a large bowl, beat the butter until soft, beat in the sugar, then add the oil and eggs, one by one, beating all the time (I usually do this in a food mixer, but an electric hand mixer is just as good).

Next, gently stir in the sifted flour, baking powder, a pinch of salt, the fruit and liqueur.

Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 mins or until a skewer inserted into the cake centre comes out clean.
Cool slightly before removing the cake from the tin and finish cooling on a wire rack.

Dredge with icing sugar when cool.

This recipe is by Rachel Allen and is reprinted with the permission of the BBC Lifestyle channel.

Read more on: bake  |  fruit

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