Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Kim McCosker & Rachael Bermingham

Fruitcake (Done three ways)


Ingredients

Carob Fruitcake

  • 1 kg bag mixed Fruit
  • 2 cups juice
  • 2 cups Self Raising Flour
  • 300 g fruit and nut Carob chopped

Diabetic Fruitcake

  • 1 kg bag mixed Fruit
  • 2 cups juice
  • 2 cups Self Raising Flour

Gluten-free Fruitcake

  • 1 kg bag mixed Fruit
  • 2 cups juice
  • 2 cups gluten-free Self Raising Flour

Method

Carob Fruitcake

  1. Add mixed fruit and juice and allow to marinate overnight in the fridge.
  2. Preheat oven to 125 degrees celcuis, add self raising flour and fruit & nut carob to the fruit mix.
  3. Pour into a cake tin and cook in the oven for about two hours.

Diabetic Fruitcake

  1. Add mixed fruit and juice and allow to marinate overnight in the fridge.
  2. Preheat oven to 125 degrees celcuis, combine self raising flour and fruit mix. Pour into a cake tin and cook in the oven for about two hours.

Gluten-free Fruitcake

  1. Add mixed fruit and juice and allow to marinate overnight in the fridge.
  2. Preheat oven to 125 degrees celcuis, combine self raising flour and fruit mix. Pour into a cake tin and cook in the oven for about two hours.
No Rating

Recipe Rating

3

Share this Recipe

Bookmark and Share

What do you think?

 
  • Lesley Purcell
    December 2010

    I am looking for a boiled frit cake luse to make all the time and it was the only one my then children would eat. I got it off a tpo piper fruit box mixture. It had from memory, 1/2lb butter, glazed cherries, mixed peel, currants, saltanas and bio carb, in the wet miture, self raising floour, plain flour and 2 eggs. I don't suppose you know that one as l can not remember the hole measure of the ingred.I am sure it was one the box of the mixed fruit,of tom piper l could be wrong with the name, but l know it was on the box. can you please help me, l lost it when we shifted 5and 1/2 years ago.

  • Toni80
    November 2010

    Hi I am currently soaking the fruit. What size tin do I need, and would it be suitable to halve - 1 diabetic and 1 gluten free for different friends.

  • cynthia
    October 2010

    I made the Diabetic version with pear juice and found it to be very moist and extremely delicious...Great Cake

  • lesley wels
    March 2010

    what sort of juice would i use

  • tracy Hobbs
    November 2009

    I have been making this cake for about 3 years now, they do not have the preservatives added to them so they will not last for more than a few days without storing it in the freezer.

  • Fiona135
    September 2009

    I am wondering how long this cake would last (would it be suitable for wedding cake?)

  • Loisw
    September 2009

    When I made the gluten free cake, I added a teaspoon of powdered ginger and half a teaspoon each of nutmeg and cinnamon with the flour. When it was still hot from the oven, I sprinkled it with sherry. This superb cake is good enough for a Christmas cake. I am gluten free and my husband is diabetic, so this recipe is ideal for our household. Thanks, girls.

  • JM308
    August 2009

    The best fruit cake I have ever tasted.....and it is ok for diabetics!! I love this !

  • EC21
    December 2008

    This diabetic fruit cake was made by my friend and it was truly moist, tasty and delicious!

  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Kickstart for a Better YOU

Kickstart for a Better YOU

Healthy recipes and tips. More

Brought to you by

Video More Videos


Browse Recipes By...