Tea Fruitcake Recipe Courtesy Of Lynn Kearney

Name: Tea Fruitcake Recipe Courtesy Of Lynn Kearney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit; 1 cup golden raisin; 1 cup dried currant; 3/4 cup dried cherries; 3/4 cup dried apricot, chopped; 1 1/2 cups walnuts, chopped; 1 lemon, zest of; 3/4 cup brandy; Dough; 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 2 large eggs; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon fresh ground nutmeg; 3/4 cup orange juice; 1/2 cup brandy

Servings: persons

Fruit
1 cup golden raisin
1 cup dried currant
3/4 cup dried cherries
3/4 cup dried apricot, chopped
1 1/2 cups walnuts, chopped
1 lemon, zest of
3/4 cup brandy
Dough
1 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon fresh ground nutmeg
3/4 cup orange juice
1/2 cup brandy

1
["In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.", "Preheat oven to 350 degrees. Butter and flour 2 9""x5"" loaf pans.", "In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.", "Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to ""suspend"" the fruit evenly throughout the loaf.", "Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.", "Beat until incorporated. Fold in the floured fruit and nuts.", "Spoon batter evenly between the 2 loaf pans.", "Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.", "Cool 5 min in pan then turn out gently and cool on a rack.", "Can be wrapped and frozen whole or in slices."]

1228

kcal

Calories

Fat

117

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 20 ingredients. The key ingredients include: Fruit, 1 cup golden raisin, 1 cup dried currant, 3/4 cup dried cherries, and more.

Yes, Tea Fruitcake Recipe Courtesy Of Lynn Kearney 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!