Sugar-free rich fruit cake

Recipe from: 12/1/1997 12:00:00 AM
Ingredients 21
Servings 0
Time 15 minutes

Ingredients

  • CAKE
  • 150
    g
    each dried peaches, pears, apricots, dates, sultanas and pitted prunes, all coarsely chopped
  • 300
    g
    raisins
  • 300
    ml
    fresh unsweetened orange juice
  • 125
    ml
    brandy
  • 45
    ml
    sugar-free apricot jam
  • 150
    g
    wholewheat flour
  • 150
    g
    self-raising flour
  • 15
    ml
    ground cinnamon
  • 15
    ml
    mixed spice
  • 5
    large eggs, beaten
  • 275
    g
    softened butter
  • 125
    g
    blanched almonds, chopped
  • TOPPING
  • 25
    g
    blanched whole almonds
  • 25
    g
    hazelnuts
  • 25
    g
    walnut halves
  • 50
    g
    brazil nuts
  • GLAZE
  • 45
    ml
    sugar-free apricot jam
  • 60
    ml
    brandy
 

Method

3 hours 30 minutes
 
1. CAKE: Place dried fruit and raisins in a saucepan with orange juice, brandy and apricot jam. Bring to the boil, then turn off the heat and leave fruit to cool, stirring frequently. 2. Place all remaining cake ingredients, except the nuts, into a bowl and beat well. Stir in the cooled fruit and the almonds, then turn into a greased and lined 23 cm diameter cake tin. Level the top and sprinkle over the topping nuts. 3. Cover the top of the tin loosely with a sheet of aluminium foil and bake in a preheated oven at 150 ºC for 3 to 3 1/2 hours. Remove the foil for the last 30 to 40 minutes to allow the nuts to brown. 4. GLAZE: Place ingredients in a small pan and boil for 2 minutes until syrupy in consistency. Remove the cake from the oven and spoon the glaze over the nuts. Cool overnight in the tin. Wrap tightly in foil and store in a cool place for up to 1 month. Makes a 23 cm round cake.
 

Read more on: bake  |  fruit
 

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