For the cake
- 85g self-raising flour
- 140g wholemeal plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 175g golden caster sugar
- 4-5 cardamom pods
- zest 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- ½ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- ½ tsp mixed spice
- ¼ tsp nutmeg
One of the most useful of spices for both sweet and savoury…
- 140g butter, cut into pieces
Butter is a dairy product made from separating whole milk or cream into fat and…
- 100g pecan
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 85g raisin, preferably golden or green
- 85g sultana
- 85g dried cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 125ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- ribbon, to decorate
For the topping
Butter and base-line a deep 18cm round, loose-bottomed cake tin. Heat oven to 170C/fan 150C/gas 3. For the cake, stir together the flours, baking powder and sugar. Slit open the cardamom pods and remove the tiny seeds (discard the pods). Grind the seeds to a powder using a pestle and mortar, then stir into the flour mixture with the orange zest and all the other spices.
Rub the butter into the mix until it looks like coarse crumbs. Coarsely chop half the pecans and stir into the mix with the raisins, sultanas and cranberries. Beat the egg, pour in the milk and stir into the cake mixture. Spoon the mixture into the tin, level the top and scatter over the remaining pecan halves. Bake for 45 mins, then lower the heat to 150C/fan 130C/ gas 2 and bake for another 45 mins.
While the cake bakes, prepare the topping. Pat the cranberries dry on kitchen paper, then toss with the sugar in a small bowl. After the second 45 mins of baking, spoon the sugared cranberries over the top of the cake. Return to the oven for another 15-20 mins, or until the cranberries are sticky and a skewer inserted into the cake comes out clean.
Leave the cake to cool in the tin, then turn out onto a wire rack. Decorate with ribbon. The cake is best kept overnight for the flavours to mellow before slicing. Will keep in an airtight tin for up to 2 weeks.