California Prune, Ginger and Green Tea Fruit Cake
Makes: 6-8Prep Time: 2-3 1/2 hours (or overnight)Cook Time: 90 minutes
- 250ml green tea
- 250g California Prunes
- 200g mixed dried fruit
- 3tsp chopped fresh rosemary
- 2 lemons, zest
- 50ml stem ginger syrup
- 50g brown sugar
- 100g caster sugar
- 100g stem ginger
- 80g California Prunes purée
- 1 egg
- 450g self-raising flour
- Soak the dried fruit and chopped California Prunes in the warm green tea (leave the teabag in), along with the rosemary, lemon zest, ginger syrup and sugars, in a bowl covered loosely with clingfilm, overnight.
NOTE: It’s best to soak overnight, but if you’re pushed for time, soak for 2-3 hours before you need them.
- Next day- Preheat your oven to 170°C /Gas 3,
- Chop the stem ginger up into small chunks and separate all the pieces with 1 tbsp of the flour.
- Remove the tea bag from the fruit mixture.
- Add the fruit, liquid and stem ginger to the flour and mix until all the ingredients are combined.
- Add the egg and California Prune purée to the mixture and mix in well.
- Line a 2lb and a 1lb loaf tin with parchment paper and fill it with the mixture until you have a 1cm gap at the top.
- Bake for 1 1/2 hours. After 1 hour, check and cover the top with foil or grease proof paper to prevent it from colouring too much.
- At the end of the cooking time, check the cake with a skewer: if it comes out clean, the loaves will be fully cooked.
Serving suggestion: slice thickly or thinly, and serve warm or cold, with or without butter, according to your preference
Helpful tip: In case you’re not too sure how to make California Prune purée, simply cover 100g California Prunes with hot water and leave to soak for approximately 30 minutes, then blitz in a blender until smooth. Add more water to get the consistency you like.