This is a “no added sugar” diabetic recipe for fruitcake. As I am missing a picture, it is hard to visualise this, but it doesn’t look any different to a normal fruit loaf. We quite enjoyed it, but at the same time it wasn’t all that thrilling. It was a lot better as a pudding (served hot with cream) than as a cake. The texture in particular was odd, presumably the high density of dried fruit – and pineapple! leaves the cake a little rubbery (but not in a bad way!).
I’ll give the ingredients, but not a proper recipe. You can guess the rest, its pretty obvious! Cook covered (190 degrees) for an hour or so.
Ingredients: 425g can of crushed pineapple, with juice, 450g mixed dried fruit, 1tsp mixed spice, 4 tbsp vegetable oil, 2 eggs, 225g self raising wholemeal flour.
Who made it: Anna and Dan jointly.
Recipe: “Baking, making and sharing” by Susan Over, page 18.
