Cherry Raisin Welsh Tea Cake, with a walnut crown

This Cherry Raisin Welsh Tea Cake is a simple riff on the traditional Welsh Tea Cake that I have grown to love. Made with dried cherries and raisins, the flavors all come together to play off each other as well as the delicious mix of spices! You are going to love this one!

A Welsh Tea Cake in the pantry is good luck, visitors will stop by!

Welsh Tea Cakes are one of my favorite treats to bake and keep around. They have no added fat with the exception of the single egg yolk and in the case of this delicious loaf, a few walnuts. They have only a very small amount of added sugar, and yet they taste delicious! But the best part, is that a Welsh Tea Cake in the pantry, will guarantee visitors to stop by! I know I would stop by, if you had one of these in your pantry...

Welsh Tea Cakes are also very easy to make, just soak some dried fruit in black tea, stir in some spice and the Whole Wheat Self-Rising Flour and pour it in the pan! After about an hour you will have a delicious, Cherry Raisin Welsh Tea Cake to enjoy! If you are a walnut fan, feel free to add additional chopped walnuts to the tea cake batter, but be sure to put some on the top as well, the toasted nut flavor is so tasty.

While there are a few preparation steps, they are quick and only take a moment.

The other thing about a Welsh Tea Cake is that it is mostly hands off. Yes there are a few steps, however they are but a minute here, a minute there and then you bake. This is everyday food that is special (and delicious!) enough to offer visitors along with a cup of tea or coffee. 

This Cherry Raisin Welsh Tea Cake is one that you will bake time and time again! Plus a Welsh Tea Cake makes a lovely gift during any holiday or gathering. And just like a traditional Welsh Tea Cake, you will weigh the ingredients to proceed with baking.

Ingredients needed for this recipe:

• black tea bags or the equivalent amount of loose black tea 
• dried raisins
• dried cherries
• walnuts if desired
• brown sugar
• Mixed Spice for Cakes, click this link for our recipe. 
• egg
• Whole Wheat Self-Rising Flour, our recipe found through the link.
• orange marmalade OR apricot jam/butter, click this link for our recipes!

You will also need the following:

• medium-sized mixing bowl
• loaf pan
• silicone spatula for mixing
• liquid measuring cup
• measuring cups
• measuring spoons
• food scale

Now we are ready to begin!

Cherry Raisin Welsh Tea Cake

by the seat of my pants!
325-degree oven

UPDATED: 10.28.2023

The day before:
2 c boiling water
4 black tea bags
8 oz. raisins

8 oz. dried cherries

Place the tea bags in a medium-sized mixing bowl, pour the 2 cups of boiling water over the bags, let steep until just warm. Remove tea bags letting the tea drip back into the mixing bowl, but do not squeeze the bags. 

Stir in the dried fruit, settle the fruit down into the tea and place a large dinner plate on top of the bowl, to cover. Let sit overnight.

Let sit overnight.

On baking day:
1  egg
1/4 c brown sugar, our recipe can be found here. 
2 T marmalade of choice, we used this Apricot Butter, but this Fresh Tangerine Marmalade would also be delicious!

1 t Mixed Spice for Cake, our recipe can be found here.

8 oz. Whole Wheat Self-Rising Flour, our recipe can be found here.
1 c chopped walnuts, plus more for on top of the cake batter.

Remove the plate, stir the fruit and tea mixture. Add the egg, brown sugar, marmalade, and the spice mixture, mix well. 

Stir in the self-rising flour, making sure no dry pockets of flour remain. Add the chopped walnuts if you would like more in the cake as well as on top. 

Scoop batter into a prepared standard loaf pan. Bake 55 to 75 minutes or until done in your oven. 

Let rest on the counter 10 minutes before turning out to cool completely. Wait until completely cooled before slicing. 

Serve sliced thinly spread with butter if desired.

Storage options for Cherry Raisin Welsh Tea Cake. For long-term storage, I like to use a freezer bag and simply store it in the refrigerator. Slice and enjoy as desired! You may freeze for longer storage, or if you make head for the holidays. Thaw in the refrigerator before serving.

UPDATE:  For your convenience, a "copy and paste" version of Cherry Raisin Welsh Tea Cake has been included below. 

You may also enjoy: 

Pear Creme Pie.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

This recipe featured at: 

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Printable "copy and paste" version:

Cherry Raisin Welsh Tea Cake

by the seat of my pants!
325-degree oven

UPDATED: 10.28.2023

The day before:
2 c boiling water
4 black tea bags
8 oz. raisins

8 oz. dried cherries

Place the tea bags in a medium-sized mixing bowl, pour the 2 cups of boiling water over the bags, let steep until just warm. Remove tea bags letting the tea drip back into the mixing bowl, but do not squeeze the bags. 

Stir in the dried fruit, settle the fruit down into the tea and place a large dinner plate on top of the bowl, to cover. Let sit overnight.

Let sit overnight.

On baking day:
1  egg
1/4 c brown sugar, our recipe can be found here. 
2 T marmalade of choice, we used this Apricot Butter, but this Fresh Tangerine Marmalade would also be delicious!

1 t Mixed Spice for Cake, our recipe can be found here.

8 oz. Whole Wheat Self-Rising Flour, our recipe can be found here.
1 c chopped walnuts, plus more for on top of the cake batter.

Remove the plate, stir the fruit and tea mixture. Add the egg, brown sugar, marmalade, and the spice mixture, mix well. 

Stir in the self-rising flour, making sure no dry pockets of flour remain. Add the chopped walnuts if you would like more in the cake as well as on top. 

Scoop batter into a prepared standard loaf pan. Bake 55 to 75 minutes or until done in your oven. 

Let rest on the counter 10 minutes before turning out to cool completely. Wait until completely cooled before slicing. 

Serve sliced thinly spread with butter if desired.

Storage options for Cherry Raisin Welsh Tea Cake. For long-term storage, I like to use a freezer bag and simply store it in the refrigerator. Slice and enjoy as desired! You may freeze for longer storage, or if you make head for the holidays. Thaw in the refrigerator before serving.

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