Menopause Cake

I have several very wholesome friends who tend towards the herbal tea/soya milk/vegetarian/I-might-have-some-sugar-at-the-back-of-the-cupboard-somewhere school of thinking about the way they eat. While I do occasionally cook with lentils and last year we ate veggie for a month, I tend to avoid obsessiveness where my food is concerned. My sensible home cooked diet is well supplemented with jelly babies and chocolate (though I do buy Green and Blacks when I can afford it). But my generally level of feeling run down and lack of appetite made me perk up my ears when Jill (she of the lego fan) mentioned her 'Menopause Cake'. It started life as a 'Birth Cake' given by a friend after her first baby but really it is a substance designed to nourish the body at any demanding stage of life. I have adapted a little based on what I had in the cupboard.

Menopause Cake

4oz soya flour

4oz oats

4oz wheat flour

(Basically 12oz of dry ingredients, I used oatmeal for one part. I used porridge but you could use coarser oats to give more texture. Substitute others types of flour if you want gluten free.) (Edited 24th February: Also tried rye flakes for variation.)

4oz linseeds

2oz pumpkin seeds

2oz sesame seeds

2oz sunflower seeds

(Grind the seeds in a processor or coffee grinder. Again use any combination depending on your preference. You can leave them whole but they do digest better if ground.)

2oz flaked almonds (I missed these out as I did not have any, or add any kind of nuts you like)

8oz dried fruit (chop up bigger stuff like apricots, kitchen scissors work much better for this than a knife) (Edit 24th February: I have upped the fruit content to 1lb in subsequent bakings)

(Edit 6th September 2017 - I have recently discovered dried cranberries and crystallised ginger makes a wonderful combination)

Finely chopped stem ginger - optional but tasty

1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp nutmeg

(again go with personal taste on your flavourings)

15 fluid oz soya milk (I used about a pint of ordinary cows milk)

2-3 tablespoons of molasses

I also added 3 big tablespoons of honey as I felt there was not enough sweetness in it.

Put all the dry ingredients in a big bowl.

Heat the soya milk with the molasses just enough to melt it.

Pour the warm milk/molasses into the other ingredients and mix well.

Leave to absorb for 30 minutes to one hour - it will be quite sloppy and looks pretty disgusting but smells like Christmas cake mixture.

Spread the mixture in a deep baking tray lined with greaseproof paper.

Oven - Gas 5 190C or 375F

Jill's recipe said 1 hour+ but I only baked mine for about 50 minutes (I had to take it out as I was making a roast dinner at the same time and the veggies needed to go it.)

And what came out was pretty f***ing wonderful. I was anticipating something rather dry and earthy but it is moist and delicious. It is very dense and you can practically feel it doing you good. I cut it into little fingers but can easily eat two. I have been taking it to work with me.
Edit 19th March 2015
Most recent batch made with ground hazelnuts and glacé cherries.

But for our afternoon cup of tea I confess I still prefer a slice of this: