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The Irish Tea Cake is a moist fruit loaf. As Donal says, tea and butter are a must to enjoy the traditional treat. During Halloween, a present would be hidden inside one of the portions of the dessert, and the family member that found it in their food was considered fortunate.
Here are the step-by-step instructions from Donal Skehan. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight. Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl.
Day 1: Make a strong cup of black tea. Let it cool down. Pour it over raisins. Keep in your fridge overnight. Done! Day 2: In a mixing bowl combine all the ingredients. Don’t forget to add the raisins and tea as well! Mix well.
Irish Tea Cake keeps well up to 3 days if stored in an air-tight container at room temperature. If you want to freeze this Irish Tea Cake, let it fully cool and wrap it well in cling wrap followed by two layers of aluminum foil. Defrost fully before serving. Enjoy!
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