Enjoy this luscious fruit cake with a cup of tea. With no added fat this sweet treat is guilt-free. Serves: 12 Preparation time: 10 minutes, plus soaking Cooking time: 50 minutes Ingredients: 350g dried fruit mix (sultanas, currants, raisins and candied peel) 225ml hot breakfast tea made with 1 tea bag 1 orange 6 tbsps Canderel 2 eggs, beaten 225g self-raising flour 50g ground almonds To decorate (optional) Marmalade, almonds, pecan nuts, candied oranges, glace cherries Per Serving: Fat 3g (of which saturates 0g) Cals 200 Carbs 40g (of which sugars 23g)
Method: Place the fruits into a large bowl. Pour over the hot tea. Finely grate the zest of the orange and add to the bowl along with the juice from the orange. Cover with cling film and leave for at least 4hrs and preferably overnight so the fruits soak up the juices. Heat the oven to 180C/gas 4. Grease and line the base of a 1kg loaf tin. Add the Canderel, eggs, flour and almonds to the bowl of mixture and beat until smooth. Spoon the mixture into the tin, level the top with a spoon and then bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool on a rack. Turn out onto a serving plate. You can serve the fruitcake simply as it is or you can or try heating a little marmalade and brushing over the cake. To decorate, arrange a selection of pecan and almond nuts, candied orange slices and glace cherries on top and brush all over with a little more marmalade glaze. Recipe by Emma Lewis courtesy of Canderel