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Wednesday, December 28, 2011

Diabetic Fruit Cake

This recipe was given to me by Sharon, a friend of mine who goes to the same wednesday morning coffee group. I was sceptical at first when I saw the ingredients as to how it would all come together. After making it myself I was amazed at just how good it tastes. It is better than most other fruit cake recipes and it is quite healthy for you as well.
I only use mixed fruit made up fresh at my local health food shop and it is far superior to what you get in a packet at the supermarkets. You can halve the ingredients as it does make a big cake.

1 kilo good mixed fruit
2 cups 100% fruit juice such as orange or pineapple
2 cups SR flour
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon vanilla essence
almonds (optional)
3 tablespoons sherry (optional)

Place fruit in a large mixing bowl and pour over fruit juice with 3 tablespoon sherry (optional)
Cover with plastic wrap and leave overnight in the refrigerator.
Sift dry spices and flour into bowl. Add almonds if required.
Mix by hand with a wooden spoon until just combined.
Place in a square ( 8 inch) cake tin that has been lined with baking paper.
Cook in a fan forced oven at 160C for approx 75 minutes then turn oven down to 150C and cook a further 15 minutes or until cake is cooked, making sure it doesn't burn on the top.
Note: If you are halving the mixture you will need to cook it for less time. Approx 50 minutes at 160C then a further 10 minutes at 150C.