My friends I have managed with huge willpower to stave off sharing this until December 1st so as to not completely bore you with my obsession with Christmas cake, but now the day is here and I am suuuuuuuuuuper bloody excited!!!!
First the title – second pour tea – comes from my need to recycle the tea leaves in my tea pot in the morning for something else. You don’t have to do this, just make enough tea for the recipe. Next the beauty of this juicy number is that you can legit have a slab of it for breakfast every day in December (that’ll prob be me…) and not feel sunk. I’ve taken out the heavy butter and sugar component, and obv the brandy, from traditional Christmas cake, replaced it with other ingredients and if I may say so myself it tastes bangin.
Finally!!! Well, not really but for now, if you find yourself a few days before Christmas doing a bit of a S*$% f#*$ S*$% because you’re in charge of making the dessert cake and you haven’t then you can have this baby done in no time and still impress errrrrryone.
Ingredients
- 350 g mixed dried fruit I don’t use glace cherries mixes, but if you like them go right ahead
- 350 ml black tea
- 1 egg
- ¼ cup coconut sugar
- ½ cup cranberries
- ¾ cup walnuts
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 285 g wholemeal spelt flour swap for gluten free flour if GF preferred
Instructions
- Soak mixed dried fruit in black tea for 6 hours.
- Once fruit is soaked, and you’re ready to get baking, heat the oven to 170C and line a round 22cm cake tin with greaseproof paper.
- Whisk together egg and coconut sugar in a bowl add fruit with the tea remaining from soaking, cranberries, walnuts, cinnamon, nutmeg, baking powder, mixed spice, lemon and orange zest and mix.
- Fold through flour and mix again. Pour into tin, pop into the the oven and bake for 70 minutes. Cool completely in tin, slice and enjoy!
Notes
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About the Author: Jacqueline Alwill
