In a large bowl place fruit, coffee, spices, water and port or sherry, if using Leave overnight or longer. Add the sifted flour 1 cup at a time, stirring well after each addition. Divide between 2 papered log tins. Bake at 190C or 170C fan forced for approx 50 minutes. When a skewer is inserted in the centre comes out clean,stand in the tin for 5 minutes, then cool on a rack. If using the port or sherry reduce water by 1/2 cup. When cold this cake mat be wrapped and frozen.
No eggs, no butter........must be good for you!
- 2⅕ pounds dried fruit
- 6 teaspoons instant coffee
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger or mixed spice
- 3 cups water
- ½ cup sherry or port (optional)
- 3 cups self raising whole wheat flour
Diabetic Fruit Cake is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Enjoy a SMALL slice now and then.