HOW TO: Make Nan's Sugar Free Fruit Cake
This is an old recipe passed on from Grandmother to Mother to Daughter and so it goes. We hope you enjoy baking and eating this simple fruit cake. Tip: it's divine straight from the oven
You will need
* 3 cups of Self Raising Flour
* 1 kg dried fruits
* 2 teaspoons cinnamon
* 3 cups orange juice (or black tea)
First, soak the fruit in the juice (or black tea) for a few hours until the liquid has been absorbed.
Sift the flour over the soaked fruit in a large mixing bowl. Add the cinnamon and mix together using a wooden spoon until all ingredients are blended. If the mixture is too dry, add a little more liquid.
All the ingredients should be well combined and wet, but not sloppy.
Place the mixture into a large well greased deep pan that is then lined with baking paper. Place on the middle rack & bake in a pre-heated oven on 125 degrees Celsius for 2 and 1/2 hours. Check the cake while baking. If it's browning too quickly, place baking paper over the top of the cake. Test the centre with a skewer before removing it to cool. If there is mixture on the skewer it may need a little longer, as temperatures vary from oven to oven.
This cake can be stored in an airtight container for up to a week, if it lasts that long.