Ingredients for Sunshine Fruit Cake
- Mixed Dried Fruit
- 125ml orange juice
- 125ml apple juice
- 1 medium apple (approx. 150g), grated
- 150g pumpkin, grated
- Raw Carrot
- 4 large egg whites
- Wholemeal Self Rising Flour
- Skim Milk Powder
- Cocoa
- Mixed Spice
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How to Make Sunshine Fruit Cake
- Combine 250g dried fruit medley (sultanas, apricots, apples, peaches, pears – or your favorites!), 125ml orange juice, and 125ml apple juice in a saucepan.
- Bring to a boil, then reduce heat and simmer uncovered for 2 minutes.
- Remove from heat, cover, and let cool completely overnight.
- Grease and flour a 20cm ring pan, paying special attention to the center.
- Preheat oven to 180°C (160°C fan-forced).
- In a separate bowl, sift together 200g plain flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and 175g caster sugar.
- In a large bowl, combine the cooled fruit mixture, 1 medium grated apple (approx. 150g), 150g grated pumpkin, 100g grated carrot, and 4 large egg whites. Gently fold to combine.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Spread the batter evenly into the prepared tin.
- Bake for 1 hour 25 minutes, checking the cake after 1 hour. If browning too quickly, loosely tent with foil.
- Remove from oven and let cool in the pan for 5 minutes.
- Carefully invert the cake onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
0g
Carbs
5g
