Share April 4, 2017 #BirchallsBritainTea Infused Yorkshire Fruit CakeNew Customer Offer! Receive a 10% discount for all new customers on the Birchall Tea range! Simply enter the following code btnew10 on the basket page and a 10% discount will be applied. This offer can only be used once per user and not in conjunction with our Pre Pay credit offer. Enjoy! Shop your 10% discount now 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 Sultanas60g currants225g raisins10g mixed peelZest and juice of half a lemonZest of half an orange50g Birchall’s Great Rift Tea, brewed for 5 minutes.100g butter100g Muscavado sugar15g black treacle2 eggs125g plain flourPinch nutmegPinch cinnamon25g ground almonds15g glycerineMethodPre-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.