Tea Fruitcake Recipe Courtesy Of Lynn Kearney

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
• Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
• Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.

Steps:

• Soak the dried fruit for 2 hours in a mug of boiling hot tea, using 2 tea bags to give a strong taste.
• After the fruit has soaked - preheat the oven to 160C/gas 3.
• Mix all the ingredients together in a large mixing bowl, then place into a lightly greased round cake tin and bake for 2 hours.
• Place on a wire rack to cool, before tucking in!!!!!!

Steps:

• In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
• Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
• In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
• Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to "suspend" the fruit evenly throughout the loaf.
• Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
• Beat until incorporated. Fold in the floured fruit and nuts.
• Spoon batter evenly between the 2 loaf pans.
• Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
• Cool 5 min in pan then turn out gently and cool on a rack.
• Can be wrapped and frozen whole or in slices.

Steps:

• In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.

Steps:

• For the financiers: In a medium bowl, add the apricots, blueberries, cherries, cranberries, orange rind and liqueur. Set aside to rehydrate the fruit.
• In a pot, melt the butter until browned and aromatic. Drain the hydrated fruit and reserve the hydrating liquid for a later use. In a stand mixer fitted with the paddle attachment, mix the fruit, brown butter, almond flour, egg whites, all-purpose flour and confectioners' sugar until fully incorporated. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Transfer the batter to a pastry bag and pipe into the financier molds. Bake until golden brown, 10 minutes.
• For the glaze: In a pot, add the orange juice, sugar and 500 grams (17 2/3 ounces) of the reserved hydrating liquid. Bring to a boil and then remove from the heat. Dip the financier cakes in the warm glaze, and then serve.

Steps:

• Place the dried fruits in a bowl and pour over the hot tea, orange juice and zest. Cover with cling film, then leave for at least 4 hrs or better still overnight.
• Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 2lb loaf tin. Beat together the butter and sugar until creamy, then beat in the egg followed by the flour. Carefully stir through the fruit mixture. Spoon the mixture into the tin, then smooth over the surface with the back of a spoon. Sprinkle all over with a thick layer of demerara sugar.
• Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.