Fruit Cake
Recipe
Indulge in the rich, wholesome goodness of this easy Fruit Cake, made with a delightful mix of dried fruits soaked in light peach iced tea for added flavor. Combined with wholemeal self-raising flour, this cake bakes to a perfect, moist texture. It’s a simple, healthier alternative to traditional fruit cakes, keeping fresh for weeks when stored properly. Perfect for any occasion, it’s a deliciously satisfying treat that’s as nourishing as it is tasty!
Ingredients
- 1kg mixed dried fruit
- 3 cups (750ml) light iced peach tea
- 3 cups (420g) wholemeal self-raising flour
Method
1. In a large bowl, place the dried mixed fruit.
2. Add the iced tea and stir well.
3. Cover with cling wrap and soak overnight.
4. Preheat oven to 125ºC. Line a 220cm springform cake tin with baking paper.
5. Stir the flour into the fruit, and mix well to combine.
6. Spoon into the cake tin.
7. Bake, in the lower third of your oven, for 2½ hours or until cooked through.
8. Remove and leave to cool.
9. Wrap in alfoil or place in an air-tight container where this cake will keep nicely in a refrigerator for up to 3 weeks.
Nutrition information:
| Per serve | |
| Kilojoules | 1118 |
| Fat - total (g) | 0.9 |
| Fat - saturated (g) | 0.2 |
| Carbohydrates (g) | 59.2 |
| Sugars (g) | 41.8 |
| Protein (g) | 4.6 |
| Sodium (mg) | 196.3 |
| Fibre (g) | 4.6 |
Acknowledgement: Recipe and image reproduced with permission from 4 Ingredients MORE Diabetes Cookbook.
