Ingredients

The following ingredients have 4 Servings
  • 75 g sweetened dried cranberries
  • 100 g dried mixed fruit
  • 60 g chopped dates
  • 30 g crystallised ginger (chopped into small pieces)
  • 250 ml hot black tea
  • Zest of an orange
  • 50 g sunflower spread or butter
  • 100 g golden caster sugar
  • 1 medium free-range egg
  • 165 g self-raising flour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger

Instruction

  • Place the cranberries, mixed fruit, dates and ginger in a large bowl and pour in the hot black tea. Leave it to soak for five hours or overnight if you have more time.
  • Add the orange zest and mix it in.
  • Cream the sunflower spread or butter with the sugar until light and fluffy.
  • Add the egg and beat well. Fold in the flour, cinnamon and ginger.
  • It may appear a little dry but will be fine once you add the soaked fruit.
  • Pour in the soaked fruit, which will have absorbed most of the tea and now be plump and shiny.
  • Mix well.
  • Pour the mixture into a silicone baking pan (prepare the pan with cake release spray first).
  • Place the silicone pan in your slow cooker pot (I used my large 5.7 litre slow cooker for this recipe). Pour in a little hot water around the pan.
  • To prevent the top of the cake getting soggy, place a clean tea towel under the lid of the slow cooker, then replace the lid.
  • Turn the slow cooker onto high and cook for 1.5 to 2 hours until a skewer comes out clean.
  • Remove the silicone pan from your slow cooker and leave it to cool.