Holiday Fruitcake

Cake with Fruit
Teresa Blackburn
  • Yield: 16 servings


1/2cup mixed dried fruit, such as dried cranberries, cherries, peaches, currants, raisins, apple or apricots
2cups strong brewed Chai tea, chilled
1/2cup sugar
1 egg
2cups all-purpose flour
2teaspoons baking powder
1teaspoon ground cinnamon
1/2teaspoon ground cloves
1/4teaspoon ground nutmeg
Finely grated rind of 1 orange
1/2cup mixed chopped nuts


  1. Soak dried fruit in the chilled tea at least 4 hours or up to overnight.
  2. Preheat oven to 350F. Grease a Bundt pan or large loaf pan.
  3. In a large bowl, whisk sugar and egg together until well mixed. Stir in flour, baking powder and spices. Mixture will be dry and crumbly.
  4. Add tea-soaked fruit, orange rind, nuts, and all the tea left in the bowl. Stir until batter is wet throughout.
  5. Scrape batter into prepared pan. Bake 35 to 45 minutes, until a wooden toothpick inserted in the cake comes out clean. Let cool in pan about 10 minutes, then turn out onto a cooling rack. Serve warm or let cool and wrap well to serve later.