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Christmas Fruit Cake

Author/Submitted by: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984. Shared but not tested by Elizabeth Rodier Oct 93.
Servings: 12
Categories: Alcohol / Cakes / Christmas / Desserts / Diabetic / Fruits / Low-Fat/Low-Cal

2  cups  Wheat flour, whole-grain
2  teaspoons  Baking powder
1/4  teaspoon  Salt
1/3  cup  Margarine
1/2  cup  raisins, seedless
1/2  cup  golden seedless raisins
1/2  cup  Almonds, chopped
1/2  cup  Hazelnuts, chopped
    Rind of 1 orange fine grated
1 3/4  cups  Carrots, grated
1/2  teaspoon  Allspice
1/4  teaspoon  Ground cinnamon
1/2  cup  Sugar
2    Eggs, beaten
3  tablespoons  Orange juice
2  tablespoons  Brandy, or Rum

Heat oven to 350F. Mix flour, baking powder and salt together and rub in the margarine until mixture resembles fine breadcrumbs. Add fruit, nuts, orange rind, carrots and spices and mix well. Mix the sweetener into the eggs and beat into the dry ingredients. Add enough orange juice to make a soft dough. Put the mixture into 8" round or 7x7" nonstick cakepan and bake for 45-60 min. (or use larger pan and reduce cooking time) When ready, the cake should be firm to the touch and a toothpick should come out clean. Cool in the cake pan. Turn out upside down, make a few toothpick holes in the bottom and spoon in any leftover orange juice and alcohol if using. Store in an airtight container. Suggested icing is made with apples and cottage cheese.

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