Fruit spice cake

Ingredients for 1 servings:

• 125 g cranberries
• 100 g candied orange peel
• 100 g nuts (pecans), peeled, chopped
• 150 g brown sugar
• 120 g butter or margarine
• 150 ml tea (rooibos tea), boiled
• 200 g spelt flour
• 2 tsp baking powder
• 100 g chocolate (block chocolate), chopped
• 2 eggs
• 3 tbsp rum or sloe gin
• 2 tsp, heaped gingerbread spice
• 50 g icing sugar for dusting or cake icing of your choice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ingredients can be easily exchanged

Bring the cranberries, candied orange peel, pecans, sugar, fat, and tea leaves to a boil in a saucepan and let cool. Stir in the flour, baking powder, chopped chocolate, eggs, and rum or sloe gin. Pour the batter into a 28 cm springform pan lined with baking paper and smooth the surface. Place in a cold oven and bake at 160°C (convection oven) for about 50-60 minutes (test with a skewer). Remove from the pan and let cool. Dust the cake with powdered sugar or glaze it with powdered sugar, cocoa, and rum. This cake is very easy and relatively quick to make. The recipe is also very versatile: You can swap the cranberries for raisins, the candied orange peel for dried apricots, the pecans for walnuts or almonds, and the spelt flour for wheat flour. Don’t skimp on the spices, or it won’t be aromatic enough.