Fruit cake recipe using 4 ingredients

Hi Barloo
I have made the coconut loaf for a friend who is allergic to eggs

Ihave used this recipe often
2 cups fruit juice or tea or coffee
1 kg mixed fruit
2 1/2 cups self raising flour
1 tsp mixed spice
1 tsp vanilla essence
1 tsp lemon essence
1 tsp almond essence
Soak fruit in juice for a couple of hours or overnightthen mix in other ingredients
Bake at 160 non fan bake for 1 1/2 to 2 hoursor till cooked when tested

How was it? Nice with and without lemon icing?

wnet to the supermarket @ 7 & got another 400gr pkt fruit. Going to bake later in the morning so new fruit has had time to soak.

i made one with mixed dried fruit for christmas. reduced the amount of orange juice and added brandy. very yummy. Have another in the freezer with dried apricots, sultana's and glazed cherries.

Cake made & delivered. Just about didn't happen as I decided to put vanilla essence in & picked up the bottle of Bisto gravy colouring. Felt it was more a loaf rather than cake texture when cooked.

Bumping as this is SOO nice and easy to make! !

I have some in the cupboard, which I have forgotten about... Going to eat some now.

Good thing that hubby isn't home, otherwise he would be eating it too! ! !

If you are doing the coffee one, what spice would you recommend?

upsizeme

go for the spice you like! !

each time you make one, change and see what you like best and let us know:)

oks, Its Bump to the top again as I have just made the coconut loaf again and its soo good with lemon zest and the juice added! One I added sultanas in also:)

(barloo)

this similar to the recipe I use;
1kg dried fruit
2C coffee - soaked together

150g chocolate
2C SR flour

Updated recipe section funded by the Diabetes Foundation.

Special Fruit Cake

It contains no butter, sugar or salt - a great way for everyone to celebrate Christmas!

•1 kg mixed dried fruit
•1/2 cup boiling water
•1/2 cup orange juice
•1 cup nuts
•2 cups wholemeal flour
•2 tablespoons gluten flour or extra flour
•3 teaspoons baking powder
•3 eggs
•1/4 cup slivered almonds
•2 tablespoons sherry
For the mixed dried fruit use any combination of the following dried fruits: dried fruit mixture, sultanas, raisins, prunes, currants, dried apricots, peaches, nectarines, dried apples, dried mango etc.

Chop or cut (with scissors) large pieces of fruit into pieces the size of sultanas. Put them in a tough, heatproof plastic bag and pour the boiling water and then the orange juice over them.

Close the bag, leaving an opening of about 2cm unsealed, lie fairly flat in the microwave and cook on High (100% power) in 1 minute bursts, until the fruit is hot. Turn the bag over after the first minute, making sure the liquid can't escape.

When the fruit is hot, take the bag out of the microwave and lie it on a cold surface to cool to room temperature. Leave overnight or for at least 2 hours, to cool and soak up the liquid.

Turn the oven on to 160 ° C or 150 ° C fan-bake with the rack below the middle.

Line the bottom and sides of a 20cm square cake tin with baking paper.

When you are ready to mix the cake, chop the nuts finely and put them in a large container with the wholemeal flour, gluten flour (if available) and the baking powder. Mix thoroughly.

In a mixing bowl large enough to hold everything, beat the eggs until thick and fluffy with a rotary beater. Add the cold fruit mixture and the dry mixture. Mix with a clean hand until everything is thoroughly combined. If about a cupful of mixture seems to be too dry to drop from your hand, add 2-3 tablespoons extra water or sherry.

Put the mixture into the cake tin by hand, pushing it evenly into the corners. Level off the top with a damp hand. Sprinkle evenly with the slivered almonds. Bake, starting testing the cake after 1 1/4 hours. It usually takes about 1 1/2 hours until a skewer pushed into the centre of the cake comes out clean, showing the cake is ready.

Stand the hot, cooked cake on rack. Sprinkle or brush the surface of the cake with 2 tablespoons of sherry for extra flavour.

When cold, wrap the cake in greaseproof paper and a tea towel, and store in the fridge for a least several days before cutting or freeze strips (see below) in airtight plastic bags, up to 3 months.

To cut the cake into 1cm x 4cm slices, use a sharp serrated knife. Cut the cake into five strips of equal width, then cut each of these crossways into about twenty 1cm slices.

Approx nutritional analysis per slice
Energy 213kJ 51kcal Fat 1g Carbohydrate 8g

Source: The New Zealand Diabetes Cookbook: Easy Everyday Recipes for the Whole Family - Simon & Alison Holst

Updated recipe section funded by the Diabetes Foundation.

Madison I've made that one and it was lovely. I would make it again but my self discipline is not strong enough to just have it in the freezer.

I made the 1st recipe, it was yummy, moist and so easy. My first ever fruit cake and the kids loved it, so I will do that again. Thanks

bumping this as I tried it today and the cake is divine, and so easy.

Here's a link to 3,4&5 ingredient cake thread:

http://trademecooks.net.nz/viewtopic.php!f=15&t=608

Yep I have one . for TradeMe members only~!

1kg dried fruit (of your choice)
2 C orange juice OR 2 C strong black coffee (soak overnight)

Next day stir in
2 C flour
4 t Baking powder
1 t spice (or your choice; mixed or cinnamon!)

Pour into a greased tin and cook @ 180 deg C for 1-1/2hrs.

Turns out moist and freezes well.

ps:somepeople like the dried fruit soaked in sherry but I think that's a blatant waste of alcohol haha!

Thanx this is the one I was looking for.

thanx winnie, a couple of different varities on there.

the recipe I use:
1kg of dried fruit
150g bar of fruit and nut chocolate (I sometimes just add 150g choc chips)
2c strong coffee

soak fruit

mix in 2C SR flour.

Cook at 170 for approximately 50minutes

Believe it or not i got this recipe at Weight Watchers - their serving size is small though

yuuuuuuummmmmmmmmmmm!

Is this ok for a diabetic to eat!

oks! I have set it up and have 2 on the make (soaking fruit). Have pre mixed the dry and have that in a sealed container awaiting morning!

Going to try 1 and freeze the other for the easter show:)

I make the one with coffee in 2 loaf pans instead of a cake tin sometimes.yummy sliced with butter! [never last long either, altho' it does freeze beautifully]