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No Eggs Fruit Cake
An eggless fruit cake with spices and natural fruits
Ingredients
1 375 ml jar unsweetened apple puree
3/4 cup reduced-fat margarine
3 cups plain wholemeal flour
4 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 cup raw sugar
Finely grated rind of 2 oranges
1/2 cup orange juice
1 cup seedless raisins
1 cup sultanas
1/3 cup mixed peel
1/2 cup chopped almonds
16 blanched almonds for decoration
Method
1
Preheat oven to 190°C.
Line a deep 21-cm round cake tin with non-stick baking paper and brush with margarine
2
Place the apple puree and margarine in a heavy-based saucepan.
Place over a low heat and stir continuously, until margarine is melted.
Set aside.
3
Sift flour, bicarbonate of soda, cinnamon and mixed spice into a large mixing bowl.
Add any bran from sieve.
Add sugar and orange rind; stir well. Make a hollow in centre.
4
Pour apple sauce mixture and orange juice into hollow.
Stir until combined.
Stir in raisins, sultanas, mixed peel and chopped almonds.
5
Place mixture in prepared tin.
Spread top smooth.
Decorate with blanched almonds.
Bake for 1 1/2 hours or until cooked
Stand tin on cooling rack for 10 minutes before turning cake out
Cooks Tips
To test if cake is cooked, rub a skewer in a tea towel until warm. Insert skewer into centre of cake, then remove. If skewer is dry, cake is cooked.
To store a fruit cake, place in an airtight metal tin and store in a cool dry cupboard. Do not store in plastic cake boxes, unless wrapped in foil, as the cake will 'sweat' and go mouldy.
Per Serving
280/kJ 1170 calories, 46 g carbohydrates, 5 g fibre, 5 g protein, 49 mg sodium, 9 g fat, nil cholesterol
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