Best 2 High Tea Cake Recipes

Indulge in a delightful culinary journey with our exquisite High Tea Cake recipes, a perfect symphony of flavors and textures to elevate your teatime experience. These carefully curated recipes offer a diverse range of options, from classic favourites to unique and modern creations. Whether you prefer the timeless elegance of a traditional Victoria Sponge Cake, the zesty burst of a Lemon Drizzle Cake, or the rich decadence of a Chocolate Fudge Cake, we have something for every palate. Each recipe is meticulously crafted with step-by-step instructions, ensuring that bakers of all skill levels can recreate these delectable treats in the comfort of their own kitchens. So, gather your ingredients, preheat your ovens, and prepare to embark on a delightful baking adventure that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

ENGLISH HIGH TEA PRESERVED GINGER DRIZZLE CAKE

English High Tea Preserved Ginger Drizzle Cake image

If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.

Provided by French Tart

Categories Dessert

Time 1h10m

Yield 1 Ginger Cake, 12 serving(s)

Number Of Ingredients 15

Ingredients

200 g butter, at room temperature, plus a little extra for greasing
175 g light brown sugar
2 tablespoons golden syrup
1 tablespoon black treacle or 1 tablespoon molasses
150 ml milk
2 large eggs, beaten at room temperature
4 pieces preserved ginger in syrup, chopped
300 g self-raising flour, sifted
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon grated fresh gingerroot
1 lemon, juice of
225 g icing sugar
2 pieces preserved ginger in syrup
4 tablespoons ginger syrup (from jar of stem ginger in syrup)

Steps:

You will need a non-stick round cake tin measuring 8", at least 1"deep, and some silicone paper (parchment).
Pre-heat the oven to gas mark 180C/350F/gas4.
First, prepare the cake tin by greasing lightly and lining it with the silicone paper: press it into the tin, folding the corners in to make it fit neatly - the paper should come up 1 inch above the edge.
To make the cake, in a large pan, gently melt the butter with the sugar, golden syrup & black treacle over a low to medium heat.
Cool briefly & stir in the milk.
Beat the eggs into the mixture & add the chopped stem ginger - mix well.
Sift in the flour into a bowl and combine thoroughly, then add the ground ginger, baking powder & freshly grated ginger root. Combine thoroughly.
Pour the cake mixture into the prepared cake tin & spread the cake mixture evenly in the cake tin.
Bake on the middle shelf of the oven for 45-50 minutes, or until the cake is risen, springy and firm to touch in the centre.
Take the cake out of the oven & prick all over with a skewer or a toothpick; pour the ginger syrup over the cake, making sure it all sinks down into the holes.
Leave the cake to cool in the tin for 60 minutes, then turn it out onto a wire rack and make sure it is absolutely cold before you attempt to ice it.
For the icing, sift the icing sugar into a bowl and mix with enough of the lemon juice to make a consistency of thick cream - you might not need all the lemon juice.
Now spread the icing over the top of the cake, and do not worry if it dribbles down the sides in places, as this looks quite attractive.
Cut the remaining ginger into 12 pieces & arrange around the edge of the cake so that when you cut it you will have 12 slices, each with a piece of ginger in the centre.
If you would like one or two of these cakes tucked away for a rainy day, they freeze beautifully - simply defrost and put the icing on half an hour before serving.

Nutrition Facts : Calories 373.3, Fat 15, SaturatedFat 9.1, Cholesterol 72.6, Sodium 500.4, Carbohydrate 56.9, Fiber 0.8, Sugar 33.8, Protein 4.1

HIGH TEA CAKE

High Tea Cake image

High tea was a hearty farmhouse meal that began with cold meats or pies with salad and bread and butter and progressed through scones, teabread and jelly or trifle to finish up with a rich fruit-filled cake.

Provided by MarieRynr

Categories Dessert

Time 2h20m

Yield 1 cake

Number Of Ingredients 14

Ingredients

5 ounces butter
6 tablespoons golden syrup
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces chopped dates
1 finely grated lemon, rind of
1/4 pint milk
8 ounces flour
1 pinch salt
1 1/2 teaspoons mixed spice
1 teaspoon ground nutmeg
2 eggs, beaten
1/2 teaspoon bicarbonate of soda

Steps:

Set oven to 325 degrees Fahrenheit or Mark 3.
Place the butter, syrup, fruit, lemon rind and milk in a saucepan and heat until the butter is melted. Simmer for 5 minutes, stirring gently. Allow to cool.
Sieve together the flour, salt and spices into a bowl and make a well in the center.
Beat the eggs lightly together, pour into the well, but do not stir in just yet.
Add the soda to the butter mixture; pour into the well over the eggs and mix thoroughly.
Turn into a 7 or 8 inch cake tin lined with buttered greaseproof paper and smooth over the top.
Bake for 1 3/4 to 2 hours, covering the top with kitchen foil if it appears to be browning too quickly.
Cool in the tin for 10 minutes, then turn out on to a wire rack.
Remove the paper when the cake is cold.

Nutrition Facts : Calories 4827.3, Fat 135.9, SaturatedFat 80.2, Cholesterol 744.9, Sodium 1961.8, Carbohydrate 908.4, Fiber 49.2, Sugar 540.3, Protein 68.5

Tips:

Make sure your oven is preheated to the correct temperature before baking the cake. This will help ensure that the cake cooks evenly.
Use fresh, high-quality ingredients. This will make a big difference in the flavor of the cake.
Don't overmix the batter. Overmixing can make the cake tough.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
If you're using a store-bought frosting, be sure to whip it until it's light and fluffy before using it.
Decorate the cake with your favorite toppings. Some popular options include fresh berries, whipped cream, and sprinkles.

Conclusion:

High tea cake is a delicious and versatile treat that can be enjoyed for any occasion. With a variety of recipes to choose from, there's sure to be a high tea cake that everyone will love. So next time you're looking for a special dessert, give one of these recipes a try. You won't be disappointed!