Recipe: Tea and fruit cake

Fruit and tea cake- Kejk tal-frott bit-te

Aqra bil-Malti:  Riċetta: Kejk tal-frott bit-te

This cake is perfect for breakfast as it can be eaten as is, or toasted and smeared with butter or marmalade...and it will certainly go down well with a cup of tea or coffee.  

Time: 1 hour and half, (the fruit needs to be soaked overnight)

Serves: 12


  • 500 g mixed dried fruit: currants, sultanas, raisins
  • 500 g self-raising flour
  • 1 egg
  • 250 g brown sugar
  • 375 g cold tea
  • ½ teaspoon (mixed spice)
  • ½ teaspoon (cinnamon)


  1. Place the fruit and sugar in a large bowl and pour the tea over them. Mix well, cover and let the fruit soak overnight.
  2. Heat the oven to a temperature of 180°C. Grease the bottom of a 1kg bread tin and cover with baking paper.
  3. Beat the egg lightly and add the fruit. Sift the flour over the fruit together with the cinnamon and mixed spice and mix well.
  4. Pour the mixture into the bread tin and bake for an hour to an hour and 15 minutes, until a skewer inserted into the centre of the cake comes out clean. Let the cake cool for 20 minutes, then take it out of the tin and place it on a cooling rack.

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Look at this list of fruit and vegetables according to the season