The comments say mixed spice is good as an alternative to the cardamom.
It's just a simple teabread but with added flavours.
Ground cardamom 2 tsp
Crystallised stem ginger 250g (9oz)
Raisins 110g (4oz)
Light muscovado sugar 75g (3oz)
Orange 1, zest only
Strong Assam tea 200ml (7fl oz)
Egg 1, beaten
Self-raising flour 200g (7oz)
70% dark chocolate 110g (4oz), chopped into generous chunks
Add the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a 1kg loaf tin with baking parchment and set aside
Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.
