Dairy and Sugar-Free Fruitcake
Cuisine: English/Scottish | Course Type: Cakes
The Ducks Guts from Melbourne, Vic
With husband retiring, and going back to work full-time myself, he has taken on cooking dinner at night. So, not so many reviews from the Ducks Guts in the future. However, he doesn't bake, and I have discovered I can't always face breakfast, or I am running late, so I needed something I could have in the freezer, didn't have too many fats or sugars and I could eat politely and quickly at my desk. This cake fits all the requirements, except possibly the sugar. It has a lot of natural sugar from the dried fruit, so it is still too sweet, but I"ll work on that. Very quickly made in the food processor, and bakes quicker then the suggested times, about 1/2 to 3/4 hour at 150 C, but my oven is a quick oven so I always drop the recommended temperature.
It is more like a pudding, but still manageable in slices. I don't like sultanas so I use mostly prunes, which meant I could cut out the oil, except for a genorous dollop to oil the tin. Generously fills a 20cm ring tin, or a small square slice tin. Freezes well.
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