Borrowdale Tea Cake

The Borrowdale Tea Cake is one of my favorite recipes for a cozy afternoon snack. The combination of tea-soaked fruits and whole wheat flour makes it moist, flavorful, and a little wholesome too. It’s simple to bake and perfect when you want something sweet but not too heavy. Try it with a cup of tea or coffee, and I’m sure you’ll love how comforting and delicious it tastes.

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Prep Time 15

Cook Time 1

Soaking Time 30

Servings: 12

Course: baking

Cuisine: British

Calories: 230

Ingredients Method Notes

Ingredients

¾ cup 115 g currants
4 cups 450 g whole wheat flour
1 teaspoon salt
¾ cup 115 g raisins
2 tablespoons baking powder
2 extra-large eggs
1 cup + 3 tablespoons 225 g light muscovado sugar
2 cups 475 ml strong black tea
¾ cup 115 g golden raisins

Method

Preheat your oven to 160°C (320°F). Grease and line a large loaf tin with parchment paper.
In a large bowl, combine the golden raisins, currants, and raisins. Pour the strong black tea over the fruits and let them soak for at least 30 minutes. This helps the fruits swell and soak up the tea’s flavor.
In another bowl, whisk together the whole wheat flour, baking powder, and salt. This ensures your cake rises evenly.
In a third bowl, beat the eggs with the light muscovado sugar until the mixture is smooth and slightly creamy.
Drain the soaked fruits, but keep the tea aside. Add the dry flour mixture to the egg and sugar mix. Stir gently to combine.
Fold the soaked fruits into the batter. Add about half a cup of the reserved tea to loosen the batter slightly. The batter should be thick but pourable.
Pour the batter into your prepared loaf tin and smooth the surface with a spatula.
Bake for 1 hour to 1 hour 10 minutes. Check for doneness by inserting a skewer or toothpick in the center; it should come out clean.
Let the cake cool in the tin for about 15 minutes before transferring it to a wire rack to cool completely.

Notes

The Role of Strong Black Tea in Borrowdale Tea Cake

Strong black tea is the heart of Borrowdale Tea Cake’s unique flavor and moist texture. When you soak the dried fruits—raisins, currants, and golden raisins—in the tea, they absorb its rich, slightly bitter notes. This not only plumps up the fruits but also adds depth and warmth to the entire cake.

The tea’s tannins balance the sweetness of the sugar and fruits, creating a well-rounded taste that isn’t overly sweet. Additionally, the moisture from the tea helps keep the cake soft and tender, preventing it from drying out during baking.

Using good quality, strong black tea makes a noticeable difference. I recommend brewing the tea a little stronger than usual, so the flavors fully infuse the fruits and enhance your Borrowdale Tea Cake beautifully.