Wheat free, dairy free, fat free, no added sugar

And even better - it tastes good.
Even better still - people who don’t avoid these foods will declare that it’s delicious! Despite their initial misgivings.

My brother gave me this recipe earlier this year, but I have only recently tried making it.
I love to cook - but I try to avoid baking for the sake of my waistline.
This cake is sooooo easy to make that it is done in a flash.

You may think I have left out some ingredients, but I haven’t.
The key is long slow cooking and the plumped up dried fruit.
Now I’m making it to serve in my day spa as a special treat for my clients who come in before Christmas.

Put in a large bowl and soak overnight:

1 kg mixed dried fruit
500ml fruit juice - any kind you like

Baking dish tip:

I spray the base with canola oil and then line the dish with baking paper cut to size.
Saves the cake sticking when you turn it out.

Place in another bowl :

2 cups self raising flour - any wheat free or gluten free flour will work
(add 2 heaped tsps of gluten free baking powder to plain flour if needed)

2 tsps mixed spice
flavouring if desired: vanilla, almond

Mix dry and wet ingredients together with a wooden spoon.

Put into baking dish and bake at 140 degrees centrigrade for 2 hours.

Cool in the pan on a wire rack. If you have a desire to spike the cake with the traditional brandy, now is the time.
Poke a few discreet holes in the top with a toothpick and lightly sprinkle about 2 tbsps of brandy or  liqueur over the top.

Comes out really moist, even without the alcohol.
Freezes well - if it gets that far!

Let me know how you get on…

Carol