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Fruit Cake

A community recipe by

Not tested or verified by Nigella.com

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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)

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 ounce 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.
  • Additional Information

    Keeps well once cool in an airtight tin, but never keeps for long ha ha!

    Keeps well once cool in an airtight tin, but never keeps for long ha ha!

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