Spiced Rum, Orange & Vanilla Teacake
Spiced Rum, Orange & Vanilla Teacake

Spiced Rum, Orange & Vanilla Teacake

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aisling larkin teacake recipe
spiced rum orange vanilla teacake
Prep Time: 15 minutes
Cook Time: 1 hour


  • 150 g soft brown sugar
  • 250 g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp mixed spice
  • 200 ml tea
  • 50 ml spiced rum
  • Juice and zest 1 orange
  • 1 tbsp vanilla
  • 300 g dried fruit
  • 1 egg


  • Boil the kettle. In a jug pop in 2 tea bags and pour over the boiling water. Allow the tea to stew for
2 minutes.
  • Open the fruit and pop it in a big bowl. Pour the tea over the fruit.
  • Add the spiced rum to
the warm tea, the zest and juice of the orange and the vanilla.
  • Allow to stew for a couple of hours.
  • Weigh out all the ingredients. Preheat the oven to 180.
  • Line the loaf tin with paper liners or
parchment paper.

  • Whisk the egg and sugar for about 30 seconds/1 minute until it is all combined.
  • Sieve in the flour, baking powder and spice.
  • Pour in the tea and fruit mix and gently stir it all around.
  • Pour into a tin and bake for 45 minutes to 1 hour.
  • To test if it is baked, insert a long thin knife or a skewer into the centre. If it comes out clean it is
cooked. If it comes out a little sticky and wet it is not done. If it is browning too much on the top
cover with a little foil.
  • Allow to cool a little and serve warm or toasted with butter and marmalade.

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