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Polish Fruitcake with Tea (Keks z herbatą)

  • Author: polishhousewife


A Polish fruitcake – it’s lighter and fresher than your typical fruitcake and a Christmas classic!


  • 1 pound mixed dried fruit, about 2 1/2 cups
  • 1 1/3 cup hot black tea
  • 2 tablespoons marmalade
  • 1 large egg, beaten
  • 2 tablespoons brown sugar
  • 1 teaspoons cinnamon (optional)
  • 3 2/3 cups flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • powdered sugar, for garnish


  1. Preheat oven to 325°.
  2. Add the dried fruit to a large bowl and cover with the hot tea. Set aside for 20 minutes.
  3. Stir in the marmalade, egg, brown sugar, cinnamon if you’re using it, flour, baking powder, and salt.
  4. Grease an 8-inch loaf pan and add the batter to the pan. Bake for about an hour or until the internal temp is 205-209°. If the top is getting brown before the cake is done, you can loosely tent with foil to keep it from getting too dark.
  5. Cool in the pan for 10 minutes, and then remove from the pan and place on a cooking rack.
  6. Sift powdered sugar over the cooled fruitcake before serving.


As an alternative to powdered sugar for finishing, you might want to make a powdered sugar glaze to cover the top, then sprinkle with finely diced candied orange peel.