English Tea Cake

A proper tea cake meant for serving alongside a strong cup of English Breakfast. This is closer to a pound cake than a fluffy layer cake: dense, buttery, and rich, studded with maraschino cherries and white raisins that dot every slice with jewel-toned fruit.

The low baking temperature is what makes this cake special. Baking low and slow for over an hour gives the crumb an even, fine texture without a dry crust forming before the center sets. The cherry juice in the batter adds a subtle pink tint and a whisper of fruit flavor that runs through the whole cake.

Toss the cherries and raisins in a bit of flour before folding them in. This keeps them suspended in the batter instead of sinking to the bottom during the long bake.

Kitchen Tips

• Cream the butter and sugar until genuinely light and fluffy, at least 4 to 5 minutes. This is where all the cake’s lift comes from since there’s very little baking powder.
• Add eggs one at a time and beat well after each. Rushing this step leads to a greasy, heavy cake.
• Grease and flour the tube pan thoroughly, including the center tube. Tea cakes stick tenaciously.
• Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack.

Variations

• Use dried cranberries or currants instead of white raisins for a different fruit character.
• Add a tablespoon of brandy or sherry in place of the cherry juice for a more traditional British flavor.
• Dust the top with powdered sugar or drizzle with a simple lemon glaze before serving.