teacake

The longer the dough for this sweet fruit bread stays in the fridge the better the flavour - perfect with a cup of tea

Sticky date buns

tsp caster sugar

sachets fast-action dried yeast

00 flour, sponge flour

milk

melted, remainder very soft

egg,

date

light soft brown sugar

icing sugar, for dusting (optional)

Up to 3 days before you want to bake, mix the caster sugar, yeast, 400g of the flour and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover with buttered cling film and put in the fridge at least overnight or for up to 3 days.

When you’re ready to make the buns, put the dates in a bowl and pour over just enough boiling water to cover. Leave to soak for 15-20 mins. Drain, pat dry, stone and chop.

Mix the remaining flour into the dough. Use your hands to bring the dough together, then tip out onto a lightly floured surface and lightly knead. Roll out with a little more flour to a large rectangle, about 50 x 30cm, with one of the short sides facing you. Spread over three-quarters of the soft butter, then sprinkle over three-quarters of the brown sugar. Fold the bottom third of the dough up and over the middle third, then the top third down over the other two.

Heat oven to 180C/160C fan/gas 4. Rotate the dough 90 degrees, or a quarter turn one way. Roll out again to a similar-sized rectangle as before, this time with one of the long edges facing you. Spread over all but 1 heaped tsp of the remaining butter, scatter over the remaining brown sugar, and sprinkle over the dates. Roll up tightly like a Swiss roll from one of the long edges. Trim the ends a tiny bit, and slice into 12 roughly even portions. Lightly butter the holes of a muffin tin with the reserved butter, then push a roll, cut-side up, into each hole.

Bake for 50 mins until golden and risen. Remove from the tin while warm, so they don’t stick. Dust tops with icing sugar, if you like, or serve sticky-bottom up.

A delicious light and tender Cinnamon Tea Cake.

Cinnamon Tea Cake

(1/2 cup or 1 stick) butter, room temperature

(3/4 cup) caster sugar or granulated sugar

vanilla extract

eggs

(1 and 1/2 cups) plain flour or all purpose flour

baking powder

cinnamon

180 ml (3/4 cup) full fat or whole milk

(1 tablespoon) butter, melted

caster sugar sugar

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a round 8 inch cake tin with baking or parchment paper.

In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes.  Add eggs, one at a time, and beat briefly &#8211; don&#8217;t worry if the mixture goes lumpy &#8211; then scrape down the sides of the bowl.

In a separate bowl, whisk together the plain flour, baking powder and cinnamon. Add half of the flour mixture, along with all the milk and slowly mix together on a low speed. Add the remaining flour mix and continue to mix until cake batter is smooth and creamy.

Pour cake batter into your prepared tin and bake in the oven for approximately 30-35 minutes or until a skewer inserted into the middle of the cake comes out clean.

While the cake is still warm, generously brush with melted butter and then sprinkle over cinnamon and sugar. Enjoy a slice while the cake is warm.

Hello Jess,
I have just completed baking this absolutely delicious cinnamon tea cake!
5 stars all the way!!!!  
The recipe is spot-on,  and very flexible - I added some crushed walnuts to the batter.  
Soft, flavourful and scrumptious!
Congrats on your excellent post, and thanks for sharing!

I halved the recipe to make a small batch, turned them into mini muffins and subbed soy milk for dairy milk (all I had) and subbed brown sugar for white sugar (I just felt like it would have a nicer flavour! Turned out so yummy, thank you for the recipe 😊 they were gone within the hour.

Absolutely delicious! Made this today for a group of friends, one of whom is gluten intolerant. I substituted plain flour for gluten-free flour. It turned out a treat. Light and moist. Jess, thank you for this recipe. I will definitely be baking this again soon.

This is the best cake I have ever made. It came out perfect. Well risen and light and moist. So tasty and kept well. I cannot believe how easy it was to make. My baking is a bit hit and miss so I think the success is mainly down to the quality of this recipe. Thank you.

A new take on the traditional pastry, this cake will go down well on any occasion

Eccles cake

pack butter

soft light brown sugar

tsp vanilla extract

plain flour

self-raising flour

buttermilk

apples

tsp mixed spice

¼ tsp ground cloves

lemon

tbsp butter

tbsp soft light brown sugar

currant

raisin

mixed peel

icing sugar

sugar

Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm cake tin with baking parchment. Mix together the filling ingredients and set aside.

Put butter, sugar and vanilla in a bowl and whisk until pale. Beat in the eggs, then fold in the flours, buttermilk and apples. Spoon half the mixture into the tin. Scatter over filling, leaving a 2.5cm clear border all around the edge. Spoon remaining mixture on top, starting by dolloping round the edges, then moving into the middle. Bake for 1 hr 25 mins or until a skewer poked in comes out clean. Cool in the tin.

Mix the icing sugar with enough lemon juice to make a runny-ish icing. Remove cake from the tin, drizzle over the icing, then scatter with crushed sugar cubes and lemon zest.

The Hairy Bikers share their recipe for toasty, comforting teacakes. This traditional teatime treat is far superior to anything shop-bought.



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Sticky date buns

Cinnamon Tea Cake

Eccles cake

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Top 4 teacake recipes from across the web

The most viewed teacake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky date buns

Cinnamon Tea Cake

Eccles cake

Spiced teacakes

The most viewed teacake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine