Fruity tea cake is just what you need when the week drags on and on and sucks every bit of energy from you.

It is time you sit up, invite a friend and smell the roses, just for a few minutes. It is mad rush being a mom, earning a loving, following your passion, being a loving wife, cleaner, cook, driver…… phew, you get the point? If we don’t make time for ourselves, there will not be any so I implore you to bake this fruity tea cake today and invite a friend for a cup of tea and fruity tea cake. It will recharge your batteries and give you the mental strength to just keep going.

The fruity tea cake is a take on the ever popular pound cake which I love baking. It freezes well, stays fresh for a few days and is delicious as a lunchbox treat. I have made mini pound cakes, lemon pound cake and a low-sugar pound cake – all equally delicious!

What I love about this recipe is the versatility, because you can use ANY fruit, even a tin of canned fruit which means you most probably have it in your grocery cupboard. Ready when your friend pops up from nowhere!

Fruity Tea Cake

makes 1 x 15x15cm cake (about 15 squares)

Ingredients

450 ml flour

5 ml baking powder

3 ml salt

125 ml caster sugar – normal sugar will also work

5 ml vanilla extract

120 g butter

2 eggs

1 x 410g tin fruit salad – juices drained

20 Marachino cherries – optional

extra sugar for sprinkling over cake

Method

Preheat the oven to 180 C. Spray your baking tray with non-stick spray or line with baking paper. Cream the butter and sugar  and vanilla in your mixer until light and fluffy and add the eggs one at a time. Scrape the side  of your mixing bowl after each egg addition and mix until combine. Mix the flour, baking powder and salt and add to the butter and sugar mixture while the machine is running. Do not over mix, the batter must be soft. Use 3/4 of the batter and spread in the bottom of the prepared baking tray. Top with the fruit which you must spread out with a fork. Then take a teaspoon and dollop small balls of dough over the fruit.  If you are using the cherries, place then in between the dough balls. Sprinkle generously with sugar and bake for 35 minutes or until it is fruity tea cake is golden brown and firm to the touch.

Follow me on: