Irish tea bread

Posted: 2 March, 2023 | Category: Recipes

This recipe has been baked for decades within our family, I think it originally came from a 1970’s book of cake recipes. It’s one of the easiest cakes to make. Key to getting this cake right, is soaking the dried fruit for a proper length of time, at least 12 hours.

This recipe makes two cakes in 2lb cake tins.  

Ingredients 2 cake 

750g Mixed fruit 


150g Currants 

150g Raisins 

375g Sultanas 

75g Mixed peel 

300ml Tea 

4 tbsp Whisky 

340g plain flour 

340g Brown sugar

3tsp Baking powder 

3 tsps Mixed spice 

3 eggs beaten 


Prepare two 2lb cake tins, buttering or lining bottom with silicone paper.

Switch on the oven.  180 degrees. 

Soak fruit for at least 12 hours ie overnight in tea and whisky. 

Mix flour, sugar, spices, baking powder. (I often use the Kenwood with a K beater) 

Add the soaked fruit, together with the beaten egg.

Mix. Pour into the two 2lb cake tins buttered and lined with silicon or baking paper. 

Place in preheated oven 180ºC second shelf from top.

Oven 180 degrees. Cook for 1 hour 10mins, or until it passes a knife test.  (Knife test: push a clean knife into the body of the cake, if it comes out clean, without any cake mix, the cake is cooked)