- 450 gram mixed dried fruit
- 100 grams butter, chopped (can use coconut oil)
- 440 grams tin crushed pineapple
- 1 teaspoon baking soda
- 1 + 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs, beaten (can use 2 flax eggs)
- 2 cups wholemeal spelt flour
- 3 teaspoon baking powder
- Nuts, to garnish (optional)
1. Place mixed fruit, butter, pineapple, baking soda and spices in a large saucepan.
2. Bring to boil for 3 minutes. Let mixture cool.
3. Preheat oven to 180°C. Grease and line 20-cm cake tin (spring-form is best).
4. Stir eggs into cooled mixture.
5. Sift in flour and baking powder. Mix until just combined.
6. Put into prepared cake tin. Bake for 15 minutes.
7. Lower heat to 140°C and bake for a further 2 hours, or until golden brown and cooked through when a skewer is inserted. Start checking at around 90 minutes.
8. Let cake cool for 10 minutes in tin, then transfer to a cooling rack to cool completely. Lasts for a few days in an airtight container at room temperature or up to a week in the fridge.
– I usually use a mixture of sultanas and raisins for the fruit.
– You can substitute 1 teaspoon mixed spice for the cinnamon & nutmeg.
– If the cake starts to brown too early, cover with aluminium foil.
– Oat, kamut and wholewheat flour all work in this recipe.