Kids in the kitchen! Making a healthy fruitcake for a family get-together tomorrow and kid#1 LOVES to cook! I’m not militant about how my family eat but this no fat, no refined sugars fruitcake just happens to be delicious!
1 Teaspoon (Metric) bicarbonate soda
500 Gram dried fruit
1 1⁄2 Cup flour (self raising)
1 Teaspoon (Metric) Mixed Spice
2 Teaspoon (Metric) honey/golden syrup
1 Cup orange juice
1 Cup pumpkin or sweet potato (kumara) (mashed)
600 Gram dried apricots (chopped)
75 Gram fresh ginger (finely chopped)
This is an excellent recipe idea for vegans and vegetarians as it contains no animal fat or eggs.
If you want to increase the fibre content, think of substituting half of the white flour for wholemeal, and remember sweet potato is a good low GI option. Simple changes, big differences!
Pre-heat oven to 160oC.
Grease a 20cm square or 22cm x 12cm cake tin with a little spray oil, and line base with baking paper.
Remove skin from pumpkin or sweet potato. Steam until soft (about 10 minutes depending on the size of pieces). Allow to cool.
Place dried mixed fruit, chopped apricots and honey/golden syrup in a saucepan together with orange juice. Bring to boil and simmer for about 5 minutes. Allow to cool.
Add mashed pumpkin or sweet potato and mix well.
Sift flour, bicarbonate of soda and mix spice together and add to fruit mixture. Add ginger and mix well to combine.
Place in cake tin and bake in oven for 1 ¼ hours.
Enjoy and remember to tag me in your results!
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