Rooibos Cake


This is an English recipe, also known as "Tea Brack". The quantities below are just right to make a loaf and a flat cake (loaf tin 21.5cm x 11.2cm x 6.5 cm, and a circular cake tin 18cm diameter, and 3 cm deep).

This recipe contains the following types of ingredient: eggs; plants and fungi.


300 g
Traidcraft FAIRTRADE mixed dried fruit
300 g
Traidcraft FAIRTRADE raw cane sugar
Equal Exchange FAIRTRADE rooibos tea bag
hens egg
30 ml
FAIRTRADE marmalade
300 g
self raising flour



Make a good mug (or two if you need a drink) of FAIRTRADE Rooibos Tea, discarding the Teabag(s). (An old Traidcraft mug is 240 ml, just right)

Mix together the dried fruit and the sugar, and cover with the hot tea, stir well and leave to stand overnight.

Also take the egg out of the fridge and allow to warm up to room temperature overnight.

On cooking day, stir the egg and the marmalade into the fruity sugar and beat well.

Add the flour and mix thoroughly.


Pre-heat the oven to gas mark 4 (180 °C; 350 °F).

Line the loaf tin with non-stick baking parchment, and grease the cake tin with margarine.

Pour in the mixture leaving 1.5 to 2 cm clear from the top of the loaf tin, and half fill the cake tin.

Bake in the middle of the oven, both tins on the same shelf.

Remove the circular cake after 60 minutes, and the loaf tin after 90 minutes.

After a few minutes out of the oven, lift out the loaf using the parchment, remove the parchment, and allow the cake to cool on a wire rack.

To serve

Slice, eat, enjoy.


Swazi Kitchen: Lime marmalade, Peach and Ginger jam, Qumquat marmalade, all give a different and delightful "tang" to this easy recipe.