Today I…made a fruit cake. This recipe has been around for about 20 years and it is always a sure thing. The recipe originally came from Rosemary Conley’s low fat recipe book and is known as Kim’s cake.
Per serving 150 kcal/0.6g fat
1 SERVING = ½ INCH SLICE/2.5 CM SLICE
400g (1lb) dried mixed fruit
1 mug hot black tea
75g (3oz) sugar
1 mug self raising flour
1 mug wholemeal flour
1 teaspoon ground cinnamon
Soak the dried fruit overnight in the tea. The next day mix all the ingredients including the tea together and place in a 2lb loaf tin.
Bake for 2 hours at 160C, 325F, Gas Mark 3.
This cake can be frozen.
I have added dried apricots and some chopped pineapple to the mix because I have some to use up. I have also added a cheeky splash of rum to the soaking liquid (might affect the calorie count!!) I often make this at Christmas with extra fruit, cherries and rum then put marzipan and (shop bought) fondant icing on the top. DON’T TELL MARY BERRY!