This recipe was submitted from the November 2009 issue of Foods Matter - now moving to a free online magazine!

Christmas Fruit Cake

Corn, dairy, gluten, nightshade, soya and wheat free; can be egg and nut free

This cake has no added sugar so is ‘fresher’ tasting than the average. If you need that sugar kick, add 80g dark muscovado sugar to apple and orange mixture.

• 1 large orange, cut in small pieces
• 1 large cooking apple, cored and roughly chopped
• 3oz dairy-free spread or coconut butter
• 4oz nut or seed butter
• 4oz each raisins, currants, sultanas and chopped softened prunes and softened apricots
• 2 heaped tsp cinnamon
• 1 level tsp each ground mace and cloves
• 2 large eggs or 3 heaped tsp gluten and wheat-free baking powder
• 4oz rice flour
• 5oz buckwheat flour
• 1/3 cup brandy, sweet sherry or fruit juice or 3/4 cup if you are not using eggs.

Heat the oven to 160C/325F/Gas mark 3.

Whizz the orange and apple in a food processor until chopped small. Add the spread or coconut butterand the nut or seed butter and whizz again till well amalgamated.

Turn into a large bowl.

Add the dried fruit and spices followed by the eggs, flours and brandy, sherry or juice and mix thoroughly.

Line the base and side of a 8 inch cake tin with greased greaseproof paper and spoon in the mixture.

Bake for 2–21/2 hours or until a skewer comes out clean.

Partially cool in the tin and then on a rack. Eat as it is, or ice for the full Christmas experience.

PER CAKE
3357cals – 73g protein
139g total fat – 14g sat / 31g mono / 18g poly
448g carbohydrate of which 263g sugar
34g fibre – 1383mg sodium / 3.5g salt
480mg calcium

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