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Freshly sliced tea soaked moist fruit cake loaf with dried figs, raisins, and walnuts on a dark wood board.

Moist Fruit Cake Loaf Recipe

A healthy, tea-soaked fruit cake loaf inspired by Irish Barmbrack with a Mediterranean twist. Made with black tea, dried figs, olive oil, walnuts, and dark honey.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 12
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 375 g Dried Fruit Blend equal parts dark raisins, sultanas, dried cranberries, and diced dried figs
  • 300 ml Strong Black Tea hot brewed Earl Grey or English Breakfast
  • 100 g Dark Brown Sugar
  • 3 tbsp Raw Dark Honey plus 1 tbsp warm honey for glaze finish
  • 50 g Walnuts coarsely chopped
  • 2 tbsp 30ml Extra Virgin Olive Oil
  • 140 g Self-Raising Flour
  • 135 g Whole Wheat Self-Raising Flour
  • 1 tsp Mixed Spice cinnamon, nutmeg, allspice blend
  • Zest of 1 fresh orange
  • 1 large Egg beaten

Method
 

OVERNIGHT SOAK:
  1. In a large glass bowl, combine dried fruit blend, dark brown sugar, orange zest, and 3 tbsp raw honey. Pour hot black tea over the mixture. Stir well, cover tightly, and soak at room temperature overnight (8 hours).
PREP OVEN & TIN:
  1. Preheat oven to 160°C Fan / 180°C Standard / 350°F. Grease a 2lb (9x5 inch) loaf tin and line with parchment paper.
MIX BATTER:
  1. To the tea-soaked fruit (do not drain), stir in beaten egg and extra virgin olive oil. Sift in self-raising flour, whole wheat flour, and mixed spice. Gently fold until combined. Fold in chopped walnuts.
BAKE:
  1. Pour batter into prepared loaf tin and smooth top. Bake on center rack for 1 hour 15 minutes until a skewer inserted in center comes out clean. (Tent with foil after 45 mins if top browns too quickly).
GLAZE & COOL:
  1. Brush top of hot loaf immediately with 1 tbsp warm honey. Rest in tin for 10 mins, then transfer to wire rack to cool completely.

Notes

- For optimal flavor and sliceability, wrap cooled cake in foil and store for 24 hours before slicing.
- Keep wrapped at room temperature for up to 7 days, or freeze sliced for up to 3 months.