Cake for tea

Name: Cake for tea
Total time: 80 min
Yield: 10 servings
Ingredients: Flour - 280 g; Butter - 150 g; Sugar - 120 g; Eggs - 3 pcs.; light raisins – 140 g; hazelnuts – 100 g; Baking powder - 6 g

A large, flavorful cupcake that is easy to cut for guests.

Option: light raisins and hazelnuts

Cake for tea — Submission option. Ingredients and presentation in the photo may differ from the recipe. Photo: Fruit cake (12687035464) — James Petts from London, England, CC BY-SA 2.0

80 min · 10 servings

Per serving

Approximately 382 kcal Protein: 6.9 g Fat: 20.0 g Carbohydrates: 46.4 g

Calculation based on the edible mass of ingredients; actual values vary by product.

Check allergens

Contains: Hazelnuts, Milk, Eggs, Wheat/Gluten

If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.

NHS: food allergy

Ingredients

Flour - 280 g
Butter - 150 g
Sugar - 120 g
Eggs - 3 pcs.
light raisins – 140 g
hazelnuts – 100 g
Baking powder - 6 g

How to cook

Beat soft butter with sugar.
Add eggs one at a time.
Stir in flour and baking powder, then dried fruits and nuts.
Place in a greased tin, approximately 22 x 10 cm. Bake for 45–55 minutes at 175°C until the skewer comes out dry. Cool before slicing.

Products for the recipe

Light raisins — 140 g for the recipe. Cut into large pieces.
Peeled hazelnuts — 100 g unsalted kernels without shell. Chop according to recipe.

Editorial variation of Vostok Food based on the specified dish. Smaller cake without alcohol, selected filling of dried fruits and nuts, changed proportions and baking time. This is a variation of the basic recipe, not a separate traditional dish. Variation text - CC BY-SA 4.0.

Source: Wikibooks contributors — Cookbook:Irish Fruit Cake · CC BY-SA 4.0