How to Make a High Tea Cake

High tea is an ongoing tradition in Britain.

Tea parties are part of the Victorian tradition of England and continue to be a daily routine for many. If you're attending a high tea event in Britain, you'll discover an assortment of teas, cakes and pastries. High tea cake, a fruit-filled cake with a touch of spice, is commonly served as a sweet ending to the high tea meal.

Things You'll Need

• 5 oz. fresh butter
• 6 tbsp. golden syrup
• 1/2 cup sultanas (golden raisins)
• 1/2 cup raisins
• 1/2 cup currants
• 1/2 cup chopped dates
• 1/2 cup whole milk
• 1/4 cup grated lemon rind
• 1/4 cup grated orange rind
• 1/2 cup all-purpose flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/4 tsp. salt
• 2 large eggs
• 1/2 tsp. baking soda
• 8-inch cake pan

Instructions

1. Preheat oven to 325 degrees F.

2. Prepare the fruit filling. Melt the butter in a small saucepan, then add the golden syrup, fruit, fruit rind and milk and heat to boiling. Lower the heat to simmer for at least 5 minutes.

3. Prepare the cake batter. Sift the flour, salt and spices over a large bowl, and create a "well' in the center.

4. Add the eggs. Beat the eggs lightly and pour into the well of the cake batter.

5. Add the butter. Pour the butter mixture into the well, then add the baking soda.

6. Form the batter. Combine the remaining ingredients thoroughly using a large wooden spoon.

7. Prepare the pans. Line an 8-inch cake pan with butter and wax paper.

8. Pour the cake batter into the cake pan and tap the pans slightly to settle.

9. Bake for at least 1 hour and 45 minutes until the top of the cake becomes brown and is cooked completely in the center.

10. Cool for 10 minutes in pan, then turn out onto wire rack.

11. Serve cooled with Devonshire cream and tea.

Tips & Warnings

• Honey can be used in place of golden syrup.

• Sultanas are a common ingredient in many British desserts, providing natural sugar.

• The cake may be undercooked at first; continue cooking for 5-minute increments as needed.

References

• What's Cooking America: History of English Afternoon Tea