Soak the dried fruit in the black tea overnight.

Preheat oven to 300°F.

Add the oat flour, baking soda and powder, cinnamon and ginger to a mixing bowl and stir well.

Stir the molasses into the soy milk.

Add the milk mixture along with soaked dried fruit (do not drain tea from dried fruit), nuts and orange zest to the flour mixture and stir well.

Pour into a silicone or well greased bundt pan.

Bake for 2 - 2 1/2 hours.

Cool for at least 20 minutes before removing it from the bundt pan.

Blend the orange custard ingredients in a blender until smooth.

Pour into a saucepan on medium heat and stir until thickness desired (I like mine a pourable consistency)

Pour custard over each slice once removed from cake.

Store in an airtight container in the fridge for up to a week.