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Prune, Ginger and Green Tea Fruit Cake

We have tested a fruit cake in the kitchen today where we swapped out some of the added sugar with California Prunes, which have no added sugar and no fat or saturated fat. Instead, the California Prunes give this cake a natural sweetness and delicious flavour: you’ll be too busy enjoying it to miss the added sugar! And in addition, California Prunes contain Vitamin B6 and copper, which contribute to the normal function of the immune system. #Caprunes

Prune, Ginger and Green Tea Fruit Cake


200g mixed dried fruit

250g chopped California Prunes

100g stem ginger

250ml green tea

50ml stem ginger syrup

3 tsp chopped fresh rosemary

100g caster sugar

80g prune puree

50g brown sugar

1 egg

450g self raising flour

2 lemons, zest

Here’s how

Soak the dried fruit and chopped prunes in the warm tea, along with the rosemary, lemon zest, ginger syrup and sugars, in a bowl over night (It’s best overnight but you can soak them for 2-3 hours before you need them). Cover the bowl loosely in clingfilm overnight.

Next day- Preheat your oven to 170C/ 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 prune puree to the mixture and mix in well.

Line a loaf tin with parchment paper and fill it with the mixture until you have a 1cm gap at the top (this mixture will make 1 2lb loaf and 1 1lb loaf)

Bake for 1 1/2 hours. Check after 1 hour as you may need to cover the top with foil or greaseproof paper to stop the top from colouring too much

Check the cake with a skewer, if it comes out clean, it will be fully cooked

.Serve warm or cold and with or without butter


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