Sunshine Fruit Cake

Name: Sunshine Fruit Cake
Ingredients: 375 g mixed dried fruit (fruit medley, see above); 1 cup orange juice; 1/4 cup apple juice; 3/4 cup grated apple; 3/4 cup grated raw pumpkin; 1/4 cup grated raw carrot; 2 egg whites, lightly beaten; 1 1/4 cups wholemeal self-rising flour; 1/4 cup skim milk powder; 1 tablespoon cocoa; 1 teaspoon mixed spice

11 ingredients

6 steps

Ingredients

375 g mixed dried fruit (fruit medley, see above)
1 cup orange juice
1/4 cup apple juice
3/4 cup grated apple
3/4 cup grated raw pumpkin
1/4 cup grated raw carrot
2 egg whites, lightly beaten
1 1/4 cups wholemeal self-rising flour
1/4 cup skim milk powder
1 tablespoon cocoa
1 teaspoon mixed spice

Directions

1

In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
2

Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
3

Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
4

Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
5

Stir in the dry ingredients.
6

Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.