Hebridean Baker - Spiced Hebridean Tea Cake

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Hebridean Baker Recipe for Spiced Tea Cake

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The Cake

300ml black tea

250g mixed dried fruit

280g self raising flour

200g soft brown sugar

1 teaspoon cinnamon

1 teaspoon mixed spice

½ teaspoon nutmeg

1 tablespoon black treacle

2 eggs

The icing

220g softened butter

220g full fat cream cheese

340g icing sugar

2 teaspoons mixed spice

2 teaspoons vanilla extract

Topping

Small handful of coarsely chopped pistachios

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Pre-heat your oven to 180c/350f

Cover a teabag with 300ml of boiling water and allow that to completely cool. Pour this over your dried fruit and leave to soak for four hours.

Add the flour, sugar, cinnamon, mixed spice and freshly grated nutmeg to a bowl. Pour in the soaked fruit (along with any of the leftover liquid) and stir together.

Add the black treacle and eggs and combine.

Grease and line two 20cm sandwich tins, add an even amount of the mixture to each and place in the oven for 25-30 minutes or when a skewer comes out clean.

Leave to cool in the tins for five minutes before placing on a wire rack.

To make the icing. Put the softened butter in the bowl and mix until smooth. Add the icing sugar, vanilla, and mixed spice. Beat on a medium speed for 3 minutes until light and fluffy.

Add the pieces of room temperature cream cheese to the mixing bowl and beat until it is all combined. You might need to place in the fridge for 15 minutes to set. Then spread liberally on one of the cakes, place the second on top and spread the rest of the mixture. For some added crunch and colour, scatter chopped pistachio nuts on top.