This recipe was given to Susan by an ex work collegue. The original recipe is a Pritikin recipe from the 1980's but still is just as good today. A healthy alternative to regular fruit cake. Yummy toasted for breakfast.
N.B. Susan has also used gluten free flour in this recipe successfully.
Ingredients:
1 cupful strong tea
1 and 3/4 cup of mixed fruit
8 tinned or dried apricot halves - cut up
8 dates or prunes - cut up
1 cup white self raising flour
1 cup wholemeal self raising flor
1/2 teaspoon mixed spice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Method:
Add tea to fruit and leave to soak overnight, or until tea is cold. Sift flours and spices, then add the fruit and tea mixture. Put in a cake/loaf tin, lined with greaseproof paper. Bake for approximately 60 minutes at 150 degrees.