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Tea Infused Yorkshire Fruit Cake

Apr 4, 2017 | #BirchallsBritain

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At Birchall Tea we love to support restaurants that have the same commitment to quality and using the finest produce as we do. We were very lucky to spend some time at the wonderful Castle Howard, a magnificent stately home situated in the heart of the Howardian Hills in North Yorkshire. Their commitment to high quality is mirrored by our own and we are proud to be their Tea supplier.

We spent some time with their head chef David Haynes and he kindly shared a wonderful food inspiration featuring our award winning Great Rift Breakfast Tea. The ingredients are below, we urge you to give it a try!

Tea Infused Yorkshire Fruit Cake

  • 150g Sultanas
  • 60g currants
  • 225g raisins
  • 10g mixed peel
  • Zest and juice of half a lemon
  • Zest of half an orange
  • 50g Birchall’s Great Rift Tea, brewed for 5 minutes.
  • 100g butter
  • 100g Muscavado sugar
  • 15g black treacle
  • 2 eggs
  • 125g plain flour
  • Pinch nutmeg
  • Pinch cinnamon
  • 25g ground almonds
  • 15g glycerine


Pre-heat the oven to 140° c and grease and line your baking tin.

In a bowl, combine the sultanas, currants. Raisins, mixed, peel, lemon zest and juice, orange zest and tea. Leave the fruit to macerate overnight.

Place the butter, muscavado sugar, treacle and glycerine in a mixer with a beater attachment and beat on a high speed until light and fluffy. Make sure all the mixture is fully incorporated.

Add the eggs one at a time, beating at a high speed.

Add the flour, cinnamon, ground nutmeg, ground almonds and soaked fruit and mix on a low speed to bring together.

Mix by hand to finish ensuring the mixture is even and thoroughly combined.

Spoon the mixture into your prepared tin and bake for an hour and a half.

Once baked and cooled, brushed with brewed tea and wrap in greaseproof paper. Brush the cake with tea every few days for a couple of weeks before serving. The glycerine helps spread the moisture evenly through the cake.