Chai Spiced Fruitcake Recipe

Name: Chai Spiced Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tea bags Chai; 4 tablespoons amaretto; 4 tablespoons orange marmalade thick cut; 1 cup red seedless grapes halved; 3/4 cup citrus peel chopped; 1 7/8 cups dried cherries; 1 7/8 cups dried cranberries; 1 cup butter room temperature; 1 7/8 cups caster sugar; 4 eggs lightly beaten; zest a lemon; 1 3/4 cups plain flour sifted; 1/2 teaspoon baking powder; 1 tablespoon cinnamon; 3 1/3 cups icing sugar; 7/8 cup softened butter; 1 Orange; fruits to decorate

Servings: persons

4 tea bags Chai
4 tablespoons amaretto
4 tablespoons orange marmalade thick cut
1 cup red seedless grapes halved
3/4 cup citrus peel chopped
1 7/8 cups dried cherries
1 7/8 cups dried cranberries
1 cup butter room temperature
1 7/8 cups caster sugar
4 eggs lightly beaten
zest a lemon
1 3/4 cups plain flour sifted
1/2 teaspoon baking powder
1 tablespoon cinnamon
3 1/3 cups icing sugar
7/8 cup softened butter
1 Orange
fruits to decorate

1
1. Make the chai tea by boiling 200ml of water and brew the bags. In the mean time Add the amaretto, marmalade, citrus peel and red grapes to the tea and soak overnight.
2
2. The next day preheat the oven to 160C and grease a 20cm round tin and line it with greaseproof paper. Cream the butter and sugar together until light and fluffy. Slowly add the eggs beating slowly after each addition then fold in the flour, cinnamon and lemon zest.
3
3. Drain the soaked fruit but don't discard the juices. Add the fruit to the cake mixture and a couple tablespoons of the juice. Pour into the prepared tin and level the mixture, then bake for around 1 hour. When the top starts to get golden stick a toothpick in and check when it comes out clean. Let it cool on a rack.
4
4. While still warm poke the cake with a fork and soak with the rest of the amaretto and marmalade juice. Let it cool completely before taking it out of tin.
5
5. To make the icing beat all the ingredients together and cover the top of the cake using a palette knife.

1899

kcal

Calories

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tea bags Chai, 4 tablespoons amaretto, 4 tablespoons orange marmalade thick cut, 1 cup red seedless grapes halved, and more.

Yes, Chai Spiced Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chai Spiced Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions