1.Place the water, milk, margarine, fruit, sugar, 5 ml (1 t) bicarbonate of soda, the salt and nuts in a large saucepan. Simmer over low heat for 20 minutes.
2.Remove from the heat, pour into a bowl and allow to cool completely.
3.Remove the pips from the prunes. Preheat the oven to 160˚ C.
4.Sift together the flour, 5 ml (1 t) bicarbonate of soda, and the baking powder over the cooled fruits in the bowl.
5.Add the oat bran, the whole-wheat Pronutro and the grated apple.
6.Mix gently with a wooden spoon.
7.Beat the egg and almond essence together, and add to the batter.
8.Whisk the egg white and fold it into the mixture.
9.Spoon the batter into a nonstick baking pan (a 30 cm long loaf pan or 15 cm square or round pan), which has been sprayed with non-stick spray.
10.Bake for 2 hours, or until a knife or skewer inserted into the centre comes out clean.
11.Allow to cool completely, then sprinkle with a little brandy (optional).
12.Store in an airtight container, or cover with foil and store for 2 days in the fridge before eating.
This fruit cake has a high fruit content, which makes it very moist, so it is best stored in the fridge, otherwise it could become mouldy.
Chilled fruit cake is rather delicious so try it!
1.Place the fruit and the other ingredients listed in step 1 above into a glass bowl and microwave on medium/low for 5-6 minutes.
2.Follow the recipe above from step 2-8.
3.Line a microwave pan with a paper towel, and spray with nonstick spray.
4.Spoon the batter into the pan and microwave on medium for 18-20 minutes. The cake is done when the top is no longer moist.
5.Remove from the microwave pan and carefully peel off the paper.
6.Allow to cool completely, then sprinkle with a little brandy (optional).
7.Store in an airtight container or cover with foil and store for 2 days in the fridge before eating.