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Baking

Yummy fruit cake

This low-cost, dairy-free fruit cake is totally yummy and a great treat or even a Christmas cake alternative.
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Serves: 16 (makes 16 slices)
Time to make: 1 hr 15 mins , plus 2 hrs soaking
( Hands-on time: 15 mins )
Total cost: $ 8.00 / $ 0.50 per serve

(at time of publication)


Yummy fruit cake

  • Ingredients

  • Nutrition Info.(per serve)

  • 1 cup raisins
  • 1 cup diced dried dates
  • 1 cup diced dried apricots
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 cup apple juice
  • 2 ripe bananas
  • 2 eggs
  • 2 cups self-raising flour
  • 4 tablespoons no-added-sugar marmalade (we used St Dalfour)

  • Nutrition Info

    • Kilojoules 700kJ

    • Calories 168cal

    • Protein 4g

    • Total fat 1g

    • Saturated fat 0g

    • Carbohydrates 35g

    • Sugars 23g

    • Dietary fibre 2g

    • Sodium 60mg

    • Calcium 40mg

    • Iron 1mg

    Instructions

    1 In a large bowl, stir together dried fruit, spices and juice. Soak for 2 hours.

    2 Preheat the oven to 150°C. Mash bananas and mix them in. Add eggs. Add flour and stir. Pour into a greased cake tin. Bake for about 1 hour until skewer comes out clean.

    3 While cake is still hot, smear marmalade on top. Some marmalade will soak into the cake.


    Cutting dairy out of your diet for health reasons or because you’re vegan doesn’t have to be a chore. Healthy Food Guide has an extensive collection of healthy dairy-free recipes to make the transition easy and delicious.

    Variations

    • Decorate with pecan halves or almond halves.
    • You can use cranberries instead of raisins, or peaches instead of apricots.
    • If you want an egg-free recipe, omit the eggs.
    • To make this cake a ‘celebration’ cake (eg. for a birthday or Christmas), dust the cool cake with icing sugar and place a few glacé cherries on top. (Did you know glacé cherries aren’t very healthy? They are made by boiling the fruit in a strong, sugary syrup. This makes the fruit lose its colour so the factory adds artificial red or green colouring.)

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    Author: Yvonne Walus - Recipe writer
    Photographer: Devin Hart
    First published: Aug 2014
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