Summary

Ingredients

• 125 g cranberries
• 100 g orane peel
• 100 g nuts (pecans), peeled, chopped
• 150 g suar, brown
• 120 g butter or mararine
• 150 ml tea (roibo tea), cooked
• 200 g spelled flour
• 2 teaspoons baking soda
• 100 g chocolate (block chocolate), chopped
• 2 egg (s)
• 3 tablespoon rum or sloe liqueur
• 2 teaspoons, heaped gingerbread spice
• 50 g powdered suar for dustin or cake icin your choice

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Instructions

1. Bring the cranberries, orange peel, pecans, sugar, fat and tea to the boil in a saucepan and allow to cool. Mix with flour, baking powder, chopped chocolate, eggs and rum or sloe liqueur. Put the dough in a springform pan (28 cm) lined with baking paper and smooth it out.
2. Put in the cold oven and bake at 160 ° C for about 50-60 minutes (make a stick test). Take out of the mold and let cool down.
3. Either dust the cake with powdered sugar or glaze it with powdered sugar, cocoa and rum.
4. The cake is very easy and relatively quick to make.
5. The recipe is also very variable: the cranberries can be exchanged for raisins, the orange peel for dried apricots, the pecans for walnuts or almonds and the spelled flour for wheat flour. Do not skimp on spices, otherwise it will not be aromatic enough.