A great baking tip from a few decades ago. “To extend the life of your cake store with an apple or a couple of sugar lumps. “It’s a long time since I’ve seen sugar lumps but I am sure you can still buy them.
I don’t know about you but once the temperature has dropped I start craving for more filling loaf cakes especially fruit ones and with all the different types of tea infusions available today it can change the taste easily.
I used Twinning’s Turmeric with Orange & Star Anise for this recipe as it has such a strong taste and I thought it would really compliment the fruit. I wasn’t wrong it was really tasty.
In the recipe I had put 300g of caster sugar but over the years I have made lots of fruit cakes for my Dad who was a diabetic and I just cut out the caster sugar and added a couple of tablespoons of Canderel or similar. It tastes just as nice.
Ingredients – Serves 12
4 Twinning’s Turmeric with Orange & Star Anise teabags, 400g dried fruit, 1 Orange, 1 Large Egg, 300g Caster Sugar (or 2 Tables Canderel), 400g self-raising flour, 2 tablespoons Orange Marmalade (Diabetic Sugar Free if preferred).
Put your four teabags into a measuring jug and add 300ml of boiling water. Leave to brew for a few minutes then remove the tea bags. Put the dried fruit into a large mixing bowl and grate over the zest of the orange. Stir well. Pour over the dried fruit and leave to infuse for about four hours or overnight.
Preheat the oven to 180C/350F/Gas4. Line a litre loaf tin with loaf tin liner. Whisk the egg and add the bowl of fruit and the sugar. Add the flour and squeeze in the juice of the orange.
Mix until you have a dough like consistency then spoon the mixture into your tin and bake for around 1 hour 10 minutes until cooked through after testing with a skewer to see if it comes out clean.
Pop two tablespoons of the orange marmalade into a bowl and pop into your microwave for 20 seconds then brush over the top of the cake.