Fruit Cake

A community recipe by Claire34

Not tested or verified by Nigella.com

Introduction

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)

Ingredients

Serves: 10-12

Metric Cups

400 grams dried apricots
gram prunes (pitted)
gram apples
gram pears
100 millilitres 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

14⅛ ounces dried apricots
gram pitted prunes (pitted)
gram apples
gram pears
4 fluid ounces dark rum
1¾ ounces almond meal
1 lemon zest
6⅙ ounces whole wheat flour
1 teaspoon baking powder
2½ ounces fruit syrup sweetener
3½ ounces butter (melted and cooled)
2 large eggs

Method

Fruit Cake is a community recipe submitted by Claire34 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.

Chop the dried fruit roughly and soak in the booze overnight, then drain if necessary.

Preheat oven to 140C. Mix together the almond meal, 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.