Raisin Tea Cake Recipes

EASY TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar, about 4 minutes. Add the eggs and mix thoroughly. Then add the milk and gradually add the flour, making a light, soft dough. Roll the dough out so it¿s very thin. Cut into rounds and put on a buttered baking pan. Bake until the cakes are yellowish in color, about 8 minutes.

RAISIN TEA CAKE

Steps:

• The day before baking, make the mixed spice: In a spice grinder, combine the coriander seeds, cinnamon, cloves, and allspice. Grind until powdery. Pour into an airtight container. Add nutmeg and ginger and mix well. Measure out 1 level tablespoon and store the remainder in a cool place for later use.
• Combine the mixed spice with the water, raisins, butter, and sugar in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and let cool completely. Cover and refrigerate overnight.
• The next day, let the raisin mixture sit at room temperature for 1 hour. Preheat the oven to 350°F. Generously grease a 9-inch round cake pan.
• Sift the flour, baking soda, and salt together into a large bowl. Stir in the raisin mixture and blend well. Stir in the egg. Pour into the prepared pan. Place on the center rack of the oven with a pan of water. Bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 1 1/4 hours.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

EARL GREY SOAKED RAISIN CAKE

Steps:

• Combine tea and raisins, stand for 10 minutes.
• Strain, reserve liquid.
• Combine butter and sugar in pan and melt over a medium heat.
• pour into large bowl and add 2 tblsp of reserved liquid.
• Cool then add eggs, combine well.
• Sift over flour, baking powder and a pinch of salt.
• Stir through drained raisins.
• Pour batter into well greased and floured 26 cm bundt tin.
• Bake 180 F for 40 minutes.
• Turn onto wire rack and cool.

RAISIN TEA BISCUITS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
• Bake in the preheated oven until golden brown, about 15 minutes.

RAISIN CAKE COOKIES

Steps:

• In a small saucepan, combine the raisins and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture. Stir in pecans and raisins with liquid., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.