Second Pour Christmas Tea Cake

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My friends I have managed with huge willpower to stave off sharing this until December 1st so as to not completely bore you with my obsession with Christmas cake, but now the day is here and I am suuuuuuuuuuper bloody excited!!!!

First the title – second pour tea – comes from my need to recycle the tea leaves in my tea pot in the morning for something else. You don’t have to do this, just make enough tea for the recipe. Next the beauty of this juicy number is that you can legit have a slab of it for breakfast every day in December (that’ll prob be me…) and not feel sunk. I’ve taken out the heavy butter and sugar component, and obv the brandy, from traditional Christmas cake, replaced it with other ingredients and if I may say so myself it tastes bangin.
Finally!!! Well, not really but for now, if you find yourself a few days before Christmas doing a bit of a S*$% f#*$ S*$% because you’re in charge of making the dessert cake and you haven’t then you can have this baby done in no time and still impress errrrrryone.

second pour christmas tea cake

Second Pour Christmas Tea Cake

Prep Time: 6 hours 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 7 hours 35 minutes
Servings: 8

Ingredients

Instructions

  • Soak mixed dried fruit in black tea for 6 hours.
  • Once fruit is soaked, and you’re ready to get baking, heat the oven to 170C and line a round 22cm cake tin with greaseproof paper.
  • Whisk together egg and coconut sugar in a bowl add fruit with the tea remaining from soaking, cranberries, walnuts, cinnamon, nutmeg, baking powder, mixed spice, lemon and orange zest and mix.
  • Fold through flour and mix again. Pour into tin, pop into the the oven and bake for 70 minutes. Cool completely in tin, slice and enjoy!

Notes

Due to the nature of this cake being without sugar and brandy it won’t keep for months as usual Christmas cakes do – best eaten within a week, store in the fridge after about 4 days on the bench.
Tried this recipe?Let us know how it was!
Course Appetizer, Baking - Sweet, Breakfast, Dessert, Snack, Special Occasion - Christmas
Keyword black tea, coconut aminos, coconut sugar, cranberries, egg, mixed dried fruit, walnuts
Allergy Dairy Free, FODMAP Friendly, Lactose Free, Legume Free, Nightshade Free, Oil Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free
Value Halal, Kosher, Vegetarian

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About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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