Fruit Cake (the Easy Way!) Sugar Free

Arty Greig
Arty Greig @artygreig
Wiltshire, UK
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Ingredients

5 mins
8 servings
  1. 500 gramsmixed fruit
  2. 2 cupplain (all purpose) flour or any flour to suit your allergy
  3. 1 3/4 cupblack tea (if making Christmas cake use 1½ cups plus ¼ cup brandy)

Cooking Instructions

5 mins
  1. 1

    Put fruit and tea (tea & brandy) in a bowl and let stand overnight

  2. 2

    Preheat oven to 125ºC gas 1½

  3. 3

    Line a greased loaf tin with baking parchment (I use a strip that I leave long on both ends to lift the cake out)

  4. 4

    Add the flour to the fruit mixture and stir in well (some fruit absorbs all the liquid and you may need a couple tablespoons of water to help mix, but it should not be a runny mixture)

  5. 5

    Bake for 2¼ hours in the centre of the oven. Allow to cool in the tin before removing

  6. 6

    If making Christmas cake you may want to double the quantities and bake for 2½ hours in an 8" square or round tin. When cold, wrap in foil and feed with brandy every week for 4 weeks before covering with marzipan and royal icing

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Arty Greig
Arty Greig @artygreig
on
Wiltshire, UK
Wife, Mum (to 6 children, 5 dogs, 8 cats and 5, naughty, chickens) grandma, care giver, cook, cleaner, washer woman and personal shopper for the whole family.My life revolves around the people I love, including furry people.Life the other side of ankylosing spondolitis, rheumatoid arthritis, fibromyalgia & various other ailments - still coping, back to cooking and being a general dogsbody!
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Comments (2)

jpat63901
jpat63901 @cook_3455470
Can you translate to American weights/measures? Also are you using candied fruits or canned fruit cocktail?The recipe looks very good and id love to try it.

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