Recipe Ideas / Shearer's Fruit Tea Cake

Shearer's Fruit Tea Cake

15 minutes
Serves 4
  1. Pour on fruit juice and then tea, mix and leave covered overnight (in fridge if desired) to allow tea and juice to soak into fruit mix.
  2. Next day, pre-heat oven to 160ºC (325ºF). Grease a 20cm square cake tin, or bar cake shapes. Take mix and add beaten egg, golden syrup, SR flour and salt (for a moister cake add up to 300mls cream if desired). Stir well. Pour into prepared tin(s) and bake in oven for 1 - 1 ½ hours on medium heat. Check to see if cooked by inserting a skewer into centre of cake. It is cooked if the skewer comes out clean. Cool on a rack, slice thinly and serve buttered when cold.


  • 370g (2 cups) mixed dried fruit
  • ½ cup orange or apple juice
  • 230g (1 ½ cups) brown sugar
  • 1 tablespoon mixed spice (or mix of ground nutmeg, cloves, cinnamon, cardamom)
  • 250ml (1 cup) hot, strong Strained Nerada Tea
  • 1 to 2 eggs, beaten
  • 80ml (4 tablespoons) golden syrup
  • 520g (4 cups) SR flour
  • ½ teaspoon salt
  • 300ml cream (optional)