This fruit cake is has three basic ingredients and is wholegrain, oil free, egg free, refined sugar free and low fat. Yet the taste and texture is very similar to a traditional fruit cake. The dried fruit provides plenty of sweetness without the need for added sugar. It is delicious served as a dessert with homemade lemon soy custard.
1 kg dried mixed fruit
3 cups fresh orange juice or low fat soy milk (or a mixture of the two)
2 cups wholemeal self-raising flour (or use plain wholemeal flour and 1 tablespoon of baking powder)
Optional Extras for added flavour:
Grated zest of 1 lemon
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon vanilla
Place fruit into a large glass or ceramic mixing bowl. Pour over the orange juice/soy milk and stir to combine. Cover bowl and place into the fridge to soak overnight.
Preheat oven to 150°C. Line the base of a 22cm round cake pan with 2 layers of baking paper. Remove fruit from fridge and add the remaining ingredients, mixing until well combined. Spoon into pan and smooth the surface.
Bake for 1 hour and 30 minutes until cooked when tested with a skewer and lightly browned on top. Remove and cool completely in the pan.
Store in an airtight container in the fridge for up to one month.