Spice cake with pumpkin

Ingredients for 1 servings:

• 100 g currants
• 2 tbsp grape juice, rum or orange liqueur for soaking
• 100 g candied lemon
• 100 g candied orange peel
• 100 g date(s), dried, pitted
• 200 g pumpkin flesh
• 100 g spelt flour
• 100 g wheat flour
• 50 g starch flour
• 3 tsp baking powder
• 100 g butter
• 2 eggs
• 100 g brown sugar
• 2 tsp, heaped gingerbread spice
• 2 tsp, heaped cinnamon powder
• 1 pinch of salt
• 3 tbsp cocoa
• 200 g hazelnuts, chopped
• ⅛ liter milk, as needed
• Fat for the mold
• Lemon juice, rum or liqueur for the glaze
• n. B. Powdered sugar for the icing

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 8 hours

Soak the currants in lemon juice, rum, or orange liqueur for several hours. Finely dice the candied lemon peel, candied orange peel, and dates. Finely grate the pumpkin. Grease a 30cm (12″) loaf pan. Mix the flour with the cocoa and baking powder. Cream the butter until light and fluffy, then beat in the eggs one at a time. Then beat in the sugar, salt, and spices one at a time. Add the currants and the liquid. Stir in the flour mixture. Fold in the pumpkin, candied orange peel, candied lemon peel, and nuts. Stir in a little milk, depending on the consistency. The batter should not be runny. Pour the batter into the greased loaf pan and bake for about 1 hour at 175°C (350°F) fan-assisted oven. Once cooled, cover with glaze. The cake tastes even better after storing for at least a day.