cinnamon fruit teacake

From time to time, one of my colleagues would give me slices of teacakes baked by her retiree father. I found the teacakes delicious and I have been wanting to bake teacakes for some time. Teacakes are different from normal cakes in that they tend to be lighter in texture and are hence perfect to be accompanied by a cup of hot coffee or tea during teatime.

I have not yet obtained from my colleague the recipe for the teacake baked by her father. I shall have to get round to doing this.

In the meantime, here is my recipe for cinnamon fruit teacake. If you do not fancy the cinnamon sugar topping, you can omit it. This recipe is sufficient for two 8" round cake pans, so do feel free to halve the recipe if you only wish to bake one cake.

INGREDIENTS (for the cake)

2 cups self-raising flour
1/2 tsp ground cinnamon
125g butter (softened)
1 cup castor sugar
2 eggs (lightly beaten)
1 tsp vanilla essence
2/3 cup low-fat milk
1/2 cup dried mixed fruits


INGREDIENTS (for the topping)

butter (softened)
cinnamon sugar

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Soak the dried mixed fruits in a bowl. When the mixed fruits have plumped up, drain off the water. Set aside.

3. Grease and flour two 8" round cake pans. Set aside.

4. Sift the self-raising flour and ground cinnamon in a bowl. Set aside.

5. Using a manual whisk, beat the butter and sugar until light and fluffy. Add 1 egg at a time, beating well each time an egg is added. Add the vanilla essence and mix well.

6. Add the mixed fruits and milk and mix well.

7. Fold in the flour mixture and stir with a wooden spatula until smooth.

8. Pour into the two cake pans and bake for 25 minutes or until a skewer inserted in the middle of the cake comes out clean.

9. Let the cake cool for 5 minutes before removing the cake from the cake pan and placing the cake on a cooling rack. Brush the top of the cake with the melted butter and sprinkle with cinnamon sugar.

TIP

If you do not like mixed fruits, you can substitute with raisins.