Mary Berry Earl Grey Tea Cake Recipe

This moist, spiced Mary Berry Earl Grey Tea Cake is made with mixed dried fruit and self-raising flour, and ready in 1 hour and 15 minutes. Cutting into the loaf reveals plump, tea-soaked fruits suspended in a tender, fragrant crumb. I always look forward to a thick slice with butter on a chilly afternoon.

Why This Classic Works

I used to think fruit cakes were dense and dry until I tried this soaking method. The hot Earl Grey tea completely transforms the harsh dried fruit into juicy bites.

Using just one egg and no added fat keeps the texture surprisingly light. I learned that letting the batter sit for a few minutes before baking ensures an even rise.

Mary Berry Earl Grey Tea Cake Ingredients

• 300g mixed dried fruit
• 150ml strong hot Earl Grey tea
• 125g light muscovado sugar
• 1 large egg, beaten
• 200g self-raising flour

How To Make Mary Berry Earl Grey Tea Cake

1. Soak the fruit: Place the mixed dried fruit in a large bowl and pour over the hot Earl Grey tea. Stir, cover, and leave to soak for at least 2 hours or overnight.
2. Preheat and prep: Preheat your oven to 160°C (140°C fan). Grease and line a 900g (2lb) loaf tin with baking parchment.
3. Mix the batter: Add the sugar, beaten egg, and self-raising flour to the soaked fruit mixture. Stir thoroughly until no dry flour remains.
4. Bake the loaf: Pour the batter into the prepared tin and level the top. Bake for 1 hour, or until a skewer inserted into the center comes out clean.
5. Cool and serve: Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Recipe Tips

• Soak overnight: Giving the fruit extra time to absorb the tea ensures the cake stays perfectly moist for days.
• Check the center: Ovens vary, so test the deepest part of the loaf with a skewer at the 50-minute mark to avoid overbaking.
• Line the tin well: The high sugar content in the fruit can cause sticking, so use good quality baking parchment.

What To Serve With Earl Grey Tea Cake

A thick layer of salted butter balances the sweet, fruity flavors of the loaf perfectly. It naturally pairs best with a freshly brewed cup of English Breakfast or Earl Grey tea.

How To Store

Keep the loaf in an airtight container at room temperature for up to 5 days, as it gets stickier and better with age. You can also freeze sliced portions wrapped tightly in foil for up to 3 months.

FAQs

Can I use standard tea instead of Earl Grey?

Yes, you can use regular black tea like English Breakfast if you prefer a less floral flavor. The fruit will still plump up nicely.

Do I need to add butter to the batter?

No, this is a traditional fat-free tea loaf recipe. The moisture comes entirely from the soaked fruit and the single egg.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Always wait until the final 10 minutes to check the crumb.

Nutrition

• Calories: 185 kcal
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 20mg
• Sodium: 90mg
• Total Carbohydrate: 42g
• Protein: 3g

Try More Recipes:

• Mary Berry Baileys Cheesecake Recipe
• Mary Berry Classic Christmas Cake Recipe
• Mary Berry Celebration Cake Recipe