Simple alternative fruit cake
Try this alternative Christmas fruitcake for a healthy and delicious treat. It contains no added sugar, eggs, oil, butter or other dairy products but it has lots of flavour, texture and goodness.
- The day before cooking, place dried fruit, finely grated lemon zest of a lemon and orange juice in a saucepan and bring just to the boil. Remove to a bowl, cover with plastic wrap and leave to soak overnight.
- The next day, heat oven to 150 degC. Line a 20cm cake tin with nonstick baking paper and lightly spray with oil. Stir vanilla essence, baking soda, mixed spice, ground almonds and flour into the dried fruit mixture.
- Spread cake mixture into prepared cake tin. Bake for 2 hours or until an inserted skewer comes out clean. Cool in tin for 30 minutes before removing cake to a wire rack to cool completely.
Tip: Stored in an airtight container in the fridge, this cake will keep well for up to two weeks.
Tip: Small servings of this cake, when enjoyed as part of a balanced diet, can be a diabetes-friendly treat.