Fruit Cake
Serves: 24
Prep time: 15 minutes
Cook time: 50 minutes
½ serves per portion
Recipe courtesy of Fiona McKenzie, Brisbane City Nights Branch
Ingredients:
- 600g dried fruit (dates, cherries, raisins, sultanas)
- 150g canned pineapple pieces (about half of the amount in a 440g can)
- 1 cup apple juice, no added sugar
- 1 orange, zest and juice
- Zest of 1 lemon
- 3 eggs
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon mixed spice
- ½ teaspoon allspice
- ½ cup almond meal
- 1 ½ cup self-raising flour
- ¼ cup coconut flour
- 2 tablespoons almonds, slivered
Method:
- LINE a 20cm high baking tin with baking paper. Preheat fan forced oven to 150°C.
- PREPARE fruit in large bowl, cutting dates, cherries and raisins to size of sultanas.
- ADD the canned pineapple plus all of the juice from the can, apple and orange juices and orange and lemon zest to the dried fruit. Heat mixture in microwave for 3 minutes.
- MIX eggs with oil and spices and add to slightly cooled fruit mixture.
- STIR in almond meal and combined flours evenly through, rest on bench for 5 minutes. Pour into cake tin. Decorate with slivered almonds.
- BAKE in oven for 50 minutes.
What's Great About It:
A traditional fruit cake, without all the added sugar! The sweetness from the dried fruit and juices give this cake a beautiful flavour and provide a good hit of fibre. Remember to check your portion size with this one!
