Earl Grey, Lemon, and Fruit Bundt Cake

As a self-confessed tea addict, I’ve gone from drinking tea to baking with it. This recipe combines Earl Grey, lemon, and fruit cake for a delightful afternoon tea experience.

Earl Grey, Lemon, and Fruit Bundt Cake
Earl Grey, Lemon, and Fruit Bundt Cake

Serves 12

Hands-on Time 50 minutes (plus overnight for soaking the fruit)

Baking Time 40 minutes

Print friendly version

Ingredients

  • 250ml water

  • 3 tbsp loose leaf Earl Grey tea

  • 330g raisins and currants

  • 3 tbsp plain flour

  • 180g caster sugar (divided)

  • 130g unsalted butter (softened)

  • 2 medium eggs

  • 220g self-raising flour (sieved)

  • 1 lemon

  • 150g icing sugar

Equipment

  • Saucepan

  • Small sieve

  • Measuring jug

  • Clingfilm

  • Bundt tin

  • Pastry brush

  • 2 Small bowls, microwaveable

  • Microwave

  • Wooden spoon

  • Food processor / coffee grinder

  • Large bowl

  • Spatula

  • Micro-grater

  • Spoon

  • Cake tester / skewer

  • Hand juicer

  • Small whisk

  • Mixing bowl

  • Disposable piping bag

  • Scissors

Method

1. Prepare the tea-soaked fruit

  • Boil 250ml water with 1 tbsp tea leaves. Steep for 15 minutes, then strain 220ml of tea into a jug.

  • Add the raisins and currants to the tea, cover with clingfilm, and refrigerate overnight.

2. Prepare the tin

  • Melt 20g butter in the microwave and brush it into every crevice of the bundt tin.

  • Dust the tin with 3 tbsp plain flour, tapping out the excess.

3. Make the cake batter

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Grind 1 tbsp tea leaves with 110g sugar in a food processor until fine. Add to a large bowl.

  • Pulse ½ tbsp tea leaves until coarse and set aside in a small bowl.

  • Cream the remaining butter and tea-sugar mixture in the large bowl. Beat in the eggs.

  • Fold in the self-raising flour, then add the soaked fruit and tea. Mix until combined.

  • Grate three-quarters of the lemon zest into the batter and fold in. Grate the remaining zest into the coarse tea mixture and mix gently.

4. Bake the cake

  • Spoon the batter into the prepared tin, pressing gently to remove air pockets.

  • Bake on the middle shelf for 40 minutes or until a cake tester comes out clean.

5. Make the tea syrup

  • While the cake bakes, combine 100ml water, 70g sugar, and ½ tbsp tea leaves in a saucepan. Dissolve the sugar, bring to a boil, then remove from heat.

  • Prick the baked cake and spoon the syrup over it, avoiding tea leaves.

6. Cool and decorate

  • Cool the cake in the tin for 30 minutes, then invert onto a wire rack.

  • Mix the icing sugar with 2 tbsp lemon juice, adding more juice (1 tsp at a time) until thick but not runny.

  • Pipe the icing along the creases of the cake. Sprinkle with the lemon-infused tea mixture.

Enjoy!

Earl Grey, Lemon, and Fruit Bundt Cake
Earl Grey, Lemon, and Fruit Bundt Cake