Step-by-Step Cakes by DK Publishing

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Tea Bread

A simple recipe; don’t forget to use

the soaking water as well as the fruit.

Soaking time

overnight

Special equipment

9 x 5^1 ⁄ 2 in (23 x 13cm) loaf pan

Ingredients

13 ⁄ 4 cups (9oz) mixed dried fruit (golden raisins,

raisins, currants, and mixed citrus peel)

½ cup light brown sugar

1 cup cold black tea

unsalted butter, for greasing

11 ⁄ 2 cups all-purpose flour, plus more for dusting

(^1) ⁄ 2 cup (2oz) walnuts or hazelnuts, chopped
1 large egg, beaten
1½ tsp baking powder
½ tsp salt
Method
1 Mix the dried fruit and sugar together
and leave to soak in the cold tea overnight.
When ready to bake, preheat the oven to
350°F (180°C). Grease the loaf pan and
dust with flour.
2 Add the nuts and the egg to the fruit
mixture, and mix well to combine. Sift over
the flour, baking powder, and salt, and mix
in thoroughly.
3 Bake in the center of the oven for about
1 hour, until the top is dark golden brown
and springy to the touch, and a skewer
inserted into the center comes out clean.
4 Leave to cool for a few minutes in the
pan, then turn out to cool completely on
a wire rack. This is best served sliced or
toasted with butter.
STORE The bread will keep in an airtight
container for 5 days.
SERVES
8–10
20
MINS
1
HOUR
UP TO 4
WEEKS
Prune Chocolate Dessert Cake
Soaked prunes give this rich, dark cake a warming depth of flavor, making
it a perfect dessert for the winter months.
Soaking time
overnight
Special equipment
9in (22cm) round springform cake pan
Ingredients
(^1) ⁄ 2 cup (4oz) prunes, coarsely chopped
½ cup brandy, or cold black tea
9 tbsp unsalted butter, diced,
plus extra for greasing
9oz good-quality dark chocolate, at least 60%
cocoa solids
3 large eggs, at room temperature, separated
(^2) ⁄ 3 cup sugar
1 cup (4oz) ground almonds
cocoa powder, sifted, to dust
Method
1 Soak the prunes in the brandy or tea
overnight. When ready to bake, preheat
the oven to 350°F (180°C). Grease the pan
and line the base with parchment paper.
SERVES
8–10
30
MINS
40–45
MINS
UP TO 8
WEEKS
2 Melt the chocolate and butter over a pan
of gently simmering water; do not let the
base of the bowl touch the water. Cool.
Whisk together the egg yolks and sugar with
an electric hand mixer. Whisk the egg whites
separately to soft peaks.
3 Mix the cooled chocolate into the egg yolk
mixture. Fold in the ground almonds,
prunes, and their soaking liquid, and mix
until well combined. Beat 2 tablespoons of
the egg whites into the cake batter. Gently
fold in the remaining egg whites.
4 Pour the mixture into the pan, smooth the
top, and bake in the center of the oven for
40–45 minutes.The center will still be slightly
soft. Leave the cake to cool for a few minutes
in its pan, then turn it out on to a wire rack.
5 Serve the cake upside down. Dust with
cocoa powder and serve with crème fraîche.
STORE This will keep in an airtight container
for 5 days.
Fruit Cake variations