Ingredients
The following ingredients have 4 Servings
- 450 g (1 lb) mixed dried fruit (raisins, currants, dried cranberries etc)
- 240 ml (1 cup) strong tea (black tea or herbal tea such as cinnamon)
- 2 tbsp brandy or spiced rum ((optional))
- 250 g (2 ⅙ cups) pumpkin purée (see notes about homemade)
- 4 tbsp Sukrin Gold ( or brown sugar)
- 2 large eggs (, lightly beaten)
- Zest of 1 orange
- 100 g (¾ cups) wholemeal flour
- 100 g (¾ cups) plain flour ((all purpose))
- 1 tsp bicarbonate of soda ((baking soda))
- 2 tsp mixed spice
- ½ ground cinnamon
- ½ ground ginger
- Pinch cloves
- 4 tbsp powdered Sukrin
- A little water
- Rosemary sprigs
Instruction
- Brew the tea, using 3 black tea bags and leave to steep for 5 minutes. You can also use herbal tea such as cinnamon or spiced apple.
- Place the mixed dried fruit in a bowl and add the hot tea and brandy if using. Leave the fruit for a couple of hours, or until most of the liquid has been absorbed and fruit has plumped up. You can do this overnight if you like.
- Preheat the oven to 160C (305F) or 140C (285F) Fan Setting. Mist a 20cm/ 8 inch square cake tin with cake release spray or grease with flour and line baking parchment, letting the edges overhang slightly.
- Put the pumpkin purée, sweetener, eggs, orange zest in a bowl and stir together.
- Stir in the dried fruit, mixing well.
- Sift the spices, salt, soda bicarb and flour over the bowl. Mix well until no dry streaks remain.
- Spoon the batter into your prepared tin and level.
- Bake for about 60 minutes or until a skewer inserted in the centre comes out clean and the cake feels firm to the touch.
- Lift the cake out of the tin and place on a wire rack to cool.
- Mix the powdered sweetener with a tiny bit of water until you have a glaze. Drizzle over the cake (optional). Decorate with rosemary sprigs.
- Slice to serve or keep well wrapped with greaseproof paper and foil for up to three days at room temperature.
