Cake - Moist Fruit Cake - eggless & non fat recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1 kg Mixed Fruit½ c dried apricots – chopped½ c crystallized or glace ginger - choppeddissolve 5 tbs sugar and 5 tsp coffee into a little hot water and add to 600ml Milk OR600 ml Iced coffee milk 2 – 3 tbs Brandy or Rum (optional) OR add almond essence to taste2 cups Flour2tsp Baking powder
Dissolve coffee & sugar in a small amount of hot water, add to 600ml (1 pint) milk
Cut apricots and ginger into small pieces, add to mixed fruit (raisins) in non-metallic container.
Add Coffee/milk to fruit, and vanilla or brandy.
Mix and leave overnight in bowl.
Next day Grease and line a tin 8"x8"x4" or equivalent round tin.
Add flour and baking powder to fruit mix, mix well, pour into tin and bake at 150C for aprox 2 hours. check after 1.5 hours as ovens do differ.
To garnish you could top the cake with dried fruit or nuts.
This cake keeps well for several weeks.
Can be made in two loaf tins or even ramekins. I make several sizes at Xmas time to give away as gifts, just adjust cooking times accordingly.
Cut apricots and ginger into small pieces, add to mixed fruit (raisins) in non-metallic container.
Add Coffee/milk to fruit, and vanilla or brandy.
Mix and leave overnight in bowl.
Next day Grease and line a tin 8"x8"x4" or equivalent round tin.
Add flour and baking powder to fruit mix, mix well, pour into tin and bake at 150C for aprox 2 hours. check after 1.5 hours as ovens do differ.
To garnish you could top the cake with dried fruit or nuts.
This cake keeps well for several weeks.
Can be made in two loaf tins or even ramekins. I make several sizes at Xmas time to give away as gifts, just adjust cooking times accordingly.
Nutritional Info Amount Per Serving
- Calories: 118.3
- Total Fat: 0.2 g
- Cholesterol: 0.3 mg
- Sodium: 34.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 1.2 g
- Protein: 2.0 g
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