• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 100g fresh dates, seeded and chopped
  • 70g raisins
  • 60g cranberries
  • 150ml boiling water
  • 1 sachet English breakfast teabag
  • 150g butter
  • 150g soft brown sugar
  • 3 eggs
  • 225g self-raising flour, sifted


  1. Grease and line parchment paper on the base and sides of a 20cm round cake pan. Preheat oven to 170°C.
  2. Combine cranberries, raisins, hot water and teabag in a bowl and set aside for 10-15 minutes to soak the fruits then discard the teabag and keep the tea liquid.
  3. Beat butter and sugar with an electric beater until light and creamy. Add the eggs, one at a time beating well after each addition.
  4. Fold in sifted flour mixture alternately with the soaked fruits and tea in two to three batches. Mix until well combined. Stir in dates to mix.
  5. Pour cake mixture into prepared pan and level the surface evenly with a spatula.
  6. Bake in preheated oven for 60 minutes or until cooked through when a skewer inserted into cake comes out clean.
  7. Leave cake in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

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