This is a twist on Nigella's gorgeous marzipan fruit cake, but with all sweetness from fruity sources, wheat free and a bit more diabetic friendly from our own experience at home :o)
Recipe posted by Claire34
FRUIT CAKE
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Ingredients
Switch to Cup Measures- 400 grams dried apricots
- gram prunes (pitted)
- gram apples
- gram pears
- 100 ml dark rum
- 50 grams ground almonds
- 1 lemon zest
- 175 grams wholemeal flour
- 1 teaspoon baking powder
- 70 grams fruit syrup sweetener
- 100 grams butter (melted and cooled)
- 2 large eggs
Method
- Chop the dried fruit roughly and soak in the booze overnight, then drain if necessary.
- Preheat oven to 140C. Mix together the ground almonds, lemon zest, flour, baking powder in a big bowl then beat in the sweetfreedom, trex and eggs. Stir in the drained fruit.
- Put into lined, greased loaf tin (or round if preferred).
- Cook for 2 - 2 1/2 hours.
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