FARMHOUSE FRUIT CAKE

Recipe from Eileen Green's Special Recipes pl07

Total Recipe = 4.7g pro/8.5 units

Recipe gives 8 generous serves; 1 Serve = 0.6g pro/1 unit

This fruit cake is hard to tell from the real thing! It's the type of cake that is good to eat anytime of the day and especially good to take to a picnic or school lunch box. It can even be served warm with some low protein custard or cream as a dessert.

This amount is enough for a 18cm (7in) round take tin. Measure all ingredients carefully.

175g mixed dried fruit - 3.5g pro/7 units
300g loprofin low protein mix - 1.2g pro/1.5 units
150g milk-free margarine - free
2 tsp baking powder - free
llOg demerara sugar, plus a little extra for sprinkling on top of the cake - free
150ml water - free

Pre-heat the oven to Gas Mark 6, 200°C (400°F).
Put the dried fruit into a bowl and pour on enough boiling water to cover. Leave to stand for at least 10 minutes. Drain well. Put the low protein mix into a mixing bowl. Rub the margarine until the mixture resembles bread crumbs. Stir in the baking powder and the sugar. Add the drained fruit and mix well. Make a well in the centre and pour in the water. Stir to form a stiff mixture.
Grease the cake tin, and line the base with greased greaseproof paper. Spoon in the mixture and level the top. You may need to use a metal spoon dipped in water. Sprinkle the top with 1 to 2 tablespoons of demerara sugar. Place in a pre-heated oven for about 1 hour until risen, firm to the touch and a metal skewer when pushed into the centre comes out clean.
Leave in the tin for about 10 minutes before turning out onto a wire cooling rack to cool completely. The cake freezes well.