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.



Spiced teacakes

white bread flour

flakes,

grams/¼oz sachet fast-action dried yeast

tsp ground mixed spice

tsp nutmeg

½ orange, zest only

grams/1¾oz caster sugar

butter,

150 milliliters/5fl oz semi-skimmed milk

grams/4½oz fruit

tsp sunflower oil, for greasing

Recipe video above. Apples take centre stage in this lovely teacake! The crumb is soft and beautifully moist, there&#039;s apple inside and on top. It takes time to chop the apple, but the cake part is dead easy - just a bowl and a wooden spoon! (Correction: plus a whisk and rubber spatula. But NO electric mixer required!)

Cinnamon Apple Teacake

cinnamon powder

unsalted butter (, melted)

tbsp white sugar

flour (, plain/all purpose)

tsp baking powder

tsp salt

oil ((canola, vegetable))

large eggs (, at room temperature (~55 grams/1.95 oz each) (Note 2))

apricot jam ((or other flavour))

water

Preheat oven to 180°C/350°F (all oven types).

Grease a 20cm / 8" springform pan with butter, then line with baking paper (parchment paper).

Chop half the apples into 1.25 cm / 1/2&quot; pieces.

Slice the other half into 3mm / 1/8&quot; thick slices.

Place into separate bowls. Sprinkle/drizzle each bowl with half the butter, sugar and cinnamon. Toss to coat, set aside.

Apples:

Whisk Dry ingredients in a large bowl.

Pour Wet ingredients in a separate bowl in the order listed. Whisk well to combine.

Pour Wet into the Dry ingredients bowl. Mix with a wooden spoon or rubber spatula until flour is incorporated.

Add chopped apple. Gently mix through until JUST dispersed (to keep cinnamon on apple, not dispersed through batter).

Scrape into cake pan, smooth surface.

Top with sliced apples - fan them out in a circle, overlapping each other by 1/4 (fiddle away to use up all the apple / make it even!).

Bake 50 minutes, or until skewer inserted into the centre comes out clean (Note 3). Cover loosely with foil if you have to bake beyond 50 min (to stop apples burning).

Place on cooling rack, release sides of springform pan.

Batter:

Heat Glaze: Place jam and water in a small bowl, microwave 20 seconds to warm, then mix.

Glaze: Brush apples on surface with glaze.

Cool: Allow to cool at least 30 minutes before cutting with sharp knife. It is sheer perfection when it&#039;s still slightly warm in the middle.

Glaze &amp; Serve:

This was delicious! Made a gluten free and vegan version of this recipe and it worked perfectly!

My family love this cake - in very nerdy fashion we call it Preposition Cake, because there are apples IN it and ON it.

I made this with crumb topping (your recipe again) instead of sliced apples and it was heavenly! 5 star recipe!

I made this cake three days before I served it and it was delicious. Thanks Nagi for a lovely recipe!

Absolutely beautiful teacake recipe, turned out light, moist with the perfect combination of cinnamon and apple. Definitely one I’m going to keep on hand to use up the copious amounts of apples when in season. Thanks Nagi.

I made this cake today and it was so wonderful, moist and just perfect. 🥰 I had some old apples sitting around that I forgot about and instead of throwing them out I peeled and cut them. This is the longest part of this cake creation. I did get tired and put it in the fridge to marinate in cinnamon overnight. Then the next morning I whipped up this cake quickly and I was surprised how good it turned out. If you're reading this and wondering which apple recipe to pick like I was yesterday, I say pick this one! 😊 It has a lot of flavour and is really moist. Thanks again Nagi for all your hard work and research and especially for videoing recipes. 😊

Delicious, moist cake. I had to keep it in the fridge due to the humidity here. I microwaved a slice to warm it up and it’s perfection. 100% recommend. I will make this again. And again.

This really is such a lovely teacake. Growing up I was never a huge fan of apple cinnamon teacakes but this converted me! The prep work is well worth it - and it makes the house smell divine! The apricot jam glaze elevates it to the next level too.

Have been meaning to try this recipe for a while &amp; it didn't disappoint. Took me a lot longer than the 15 minute prep - but then i was just cruising in the kitchen, not rushed.  It was easy to put together ........ and oh yes, smelt &amp; tasted delicious. Yum!

Easy and delicious. Everyone loved it. I will make it again.

Very easy to make and absolutely yummy! I am a huge fan of apple cake and this one is a winner. I cannot vouch for how well it lasts as it has never lasted past the day I made it LOL. Now my go-to when I want to whip up something to bring for tea when visiting friends.

So easy, so yummy and moist, THANKS Nagi!

I made this for a friend, with 4 med/large Granny Smith apples, and used an 8 inch pan   with 1 1/2 inch height.  Should have used a taller pan (or smaller apples) because it overflowed onto the baking sheet it was on.  My friend said it was delicious, next time I'll make it for myself, glad to see it freezes.

After a long walk the other morning, I came home and baked two tea loaves for the cake tin, and our weekly Sunday tea tray.

This recipe is called Dublin Teacake, and is a cricket tea favourite in Sessay Cricket Club, North Yorkshire. 

It&#x27;s a richly fruited tea loaf, fat free, made with strong tea, in this case I used Yorkshire Tea. 

Yorkshire Tea is actively engaged in sponsoring English Cricket, and in the past, they have held the Great Cricket Tea Challenge.

This is where they looked for the cricket community’s best bakes, scrummiest sandwiches – plus a signature show-stopping tea break bite.

Currently, they hosting a competition for the tastiest cricket club teas in Yorkshire, with Yorkshire Cricket and Brews on the Boundary.

And, I&#x27;m sure that this Dublin Teacake (Fruit Tea Loaf) would be a winner on any cricket tea time table. 

This tea loaf is easy to make, with just 6 ingredients, and the option of Glacé Cherries if you want to score a 6!

The recipe I am sharing below makes TWO tea loaves in a 7&quot; (17.5cms) which are 1 lb tins (450g)

I served this as part of a simple Sunday Tea Tray last weekend, with the option of butter, as well as toast,boiled eggs and strawberries.

This recipe serves 16 people, with a generous 8 slices per tea loaf, and it keeps well too, in a cake tin, for up to a week. 

Serve this recipe for your next cricket tea, afternoon tea, school or office lunch box, supper, or for Elevenses. 

I hope you enjoy this recipe if you make it, and please do let me know in the comments below, Karen

Dublin Teacake (Fruit Tea Loaf)

(1lb) dried mixed fruit

(4 ouncess) mixed candied peel

(4 ouncess) glace cherries (OPTIONAL)

(8 ouncess) Demerara sugar

egg, beaten

(1lb) self-raising flour

Put the mixed fruit, candied peel, sugar, and...

Put the mixed fruit, candied peel, sugar, and cold tea into a mixing bowl and leave overnight - cover with a clean tea-towel.

Next day, add the beaten egg, and the...

Next day, add the beaten egg, and the self-raising flour, and mix well.

Spoon into 2 x 7" (1lb) greased/or lined...

Spoon into 2 x 7" (1lb) greased/or lined laf tins and bake in a slow oven for 1 and half hours, checking after 1 hour.

Top 6 teacake recipes from across the web

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Top Tags

Sticky date buns

Cinnamon Tea Cake

Eccles cake

Spiced teacakes

Cinnamon Apple Teacake

Dublin Teacake (Fruit Tea Loaf)

Top 6 teacake recipes from across the web

The most viewed teacake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sticky date buns

Cinnamon Tea Cake

Eccles cake

Spiced teacakes

Cinnamon Apple Teacake

Dublin Teacake (Fruit Tea Loaf)

The most viewed teacake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine