Fruit & Nut Cake (No sugar, flour or butter)
Ingredients:
500g Pitted Dates, chopped
150g Natural Sultanas
125g Red & Green Cherries mixed
200g Dried Apricots (Australian are best)
200g Pecans, roughly chopped
120g Ground Almonds
¼ tspn Bicarb Soda
½ tspn Cream of Tartar
1 tspn Cinnamon, ground
1/2 tspn Nutmeg, ground
2tspn Vanilla essence
4 Eggs
3 T Brandy or Rum (optional)
Method:
Combine all the ingredients in a large bowl and mix well. Spoon into a 30cmx24cm baking pan which has sides 3.5cm to 4cm deep. Bake in oven at 180C for 1 hour (If oven is fan forced try 150C). Watch carefully as it can burn quickly. Cool in pan, then wrap in plastic wrap to store. Cut into small slices to serve.
500g Pitted Dates, chopped
150g Natural Sultanas
125g Red & Green Cherries mixed
200g Dried Apricots (Australian are best)
200g Pecans, roughly chopped
120g Ground Almonds
¼ tspn Bicarb Soda
½ tspn Cream of Tartar
1 tspn Cinnamon, ground
1/2 tspn Nutmeg, ground
2tspn Vanilla essence
4 Eggs
3 T Brandy or Rum (optional)
Method:
Combine all the ingredients in a large bowl and mix well. Spoon into a 30cmx24cm baking pan which has sides 3.5cm to 4cm deep. Bake in oven at 180C for 1 hour (If oven is fan forced try 150C). Watch carefully as it can burn quickly. Cool in pan, then wrap in plastic wrap to store. Cut into small slices to serve.
