This is a yummy, relatively healthy teacake I make quite often. Recommend it with a cup of tea!


300g dried fruit (raisins, sultanas, etc.)
260ml hot tea (about one mug of tea)
40ml juice and grated peel of 1 orange
250g wholemeal flour
2 tsp baking powder
½ tsp cinnamon
100g brown sugar
3 tsp brown sugar for topping (1 tsp per cake)
45g chopped hazelnuts (15g per cake)


  1. Place the dried fruit in a bowl and pour over the hot tea, orange juice and grated peel. Cover and leave for at least 3 hrs or overnight. (A)
  2. Preheat the oven to 180C, grease 2 small loaf tins and line with baking sheets.
  3. Sift the flour, baking powder and cinnamon into a bowl. (B)
  4. Add the sugar to A (raisin mix).
  5. Add B (flour mix) to A and carefully stir in.
  6. Divide the mixture evenly into the tins and smooth over the surface with the back of a spoon or spatula.
  7. Sprinkle all over with sugar and chopped hazelnuts.
  8. Bake for approx. 40min, until a skewer inserted into the centre comes out clean. If it looks like the top will burn, cover with foil.
  9. Leave to cool in the tin for about 10min, then turn out and cool on a rack.


  • No orange (may need to add a bit more tea or plant-based milk if mix is too dry)
  • No cinnamon
  • Add ½ tsp ginger and/or ½ tsp allspice
  • Add 50g coconut oil (For step 4. Beat the coconut oil and sugar together, add this to the raisin mix A and then stir in the flour mix B)


Tins – 1, 2 or 3
(baking time approximately 1hr for 1 tin, 40min for 2 tins and 30min for 3 tins


  • Walnuts, pecans or almonds instead of hazelnuts
  • No sugar
  • No nuts
  • No topping
  • Dust with icing sugar to make a Christmassy one!

Based on these recipes 🙂


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