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Second Pour Christmas Tea Cake

My friends I have managed with huge willpower to stave off sharing this until December 1st so as to not completely bore you with my obsession with Christmas cake, but now the day is here and I am suuuuuuuuuuper bloody excited!!!!
 
First the title – second pour tea – comes from my need to recycle the tea leaves in my tea pot in the morning for something else. You don’t have to do this, just make enough tea for the recipe. Next the beauty of this juicy number is that you can legit have a slab of it for breakfast every day in December (that’ll prob be me…) and not feel sunk. I’ve taken out the heavy butter and sugar component, and obv the brandy, from traditional Christmas cake, replaced it with other ingredients and if I may say so myself it tastes bangin.
 
Finally!!! Well, not really but for now, if you find yourself a few days before Christmas doing a bit of a S*$% f#*$ S*$% because you’re in charge of making the dessert cake and you haven’t then you can have this baby done in no time and still impress errrrrryone.
SECOND POUR TEA CHRISTMAS CAKE
Serves 8-10
Dairy Free : Vegetarian (Opt – gluten free)
350g mixed dried fruit (I don’t use glace cherries mixes, but if you like them go right ahead)
350ml black tea
1 egg
 1/4 cup coconut sugar
1/2 cup cranberries
3/4 cup walnuts
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon mixed spice
1 teaspoon lemon zest
1 teaspoon orange zest
285g wholemeal spelt flour (swap for gluten free flour if GF preferred)
Soak mixed dried fruit in black tea for 6 hours. Once fruit is soaked, and you’re ready to get baking, heat the oven to 170C and line a round 22cm cake tin with greaseproof paper. Whisk together egg and coconut sugar in a bowl add fruit with the tea remaining from soaking, cranberries, walnuts, cinnamon, nutmeg, baking powder, mixed spice, lemon and orange zest and mix. Fold through flour and mix again. Pour into tin, pop into the the oven and bake for 70 minutes. Cool completely in tin, slice and enjoy!
+ Due to the nature of this cake being without sugar and brandy it won’t keep for months as usual Christmas cakes do – best eaten within a week, store in the fridge after about 4 days on the bench.
Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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