Spiced Pecan Cake

I thought as the nights draw in and the temperatures drop I would share a bit of a treat - best served slightly warm with custard! It can be made in a traditional cake tin or loaf tin.

14 fl oz water

3 fl oz orange juice (fresh squeezed if poss)

7 oz sultanas

4 oz butter

14 oz plain flour

1/2 tsp fine ground rock salt

1 1/2 tsp bicarbonate of soda

3/4 tsp baking powder

10 oz golden caster sugar

1/2 tsp nutmug

1/2 tsp ground allspice

1 tsp ground cinnamon

2 eggs, beaten

4 oz chopped pecans

Butter and line your cake/loaf tin with baking parchment.

Pre-heat oven to 190C

Put the water, orange juice, butter and sultanas into a saucepan and bring to the boil. Keep on a slow boil for bout 25 minutes to allow the sultanas to swell and the liquid to slightly reduce. When its ready take off the heat and allow to cool for ten minutes before using.

While the sultanas are bubbling away get a large mixing bowl for the dry ingredients. Sift the flour into the bowl, along with the bicarb, baking powder, sugar, salt and spices. Make sure everything is well mixed.

Once the sultana mix is cooled a little pour into the dry mix and mix well. Then add the eggs and pecans. Mix thoroughly before pouring into the cake tins.

Place in the pre-heated oven and cook for up to 55 minutes. Times will vary according to the efficiency of your oven, so check regularly and move around the oven if necessary to cook evenly.

Best served while still a little warm and with custard or double cream :-)