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Easy Peasy Healthy Fruit Cake

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“This throw together” fruit cake might not cut the mustard against some of the more decadent fruit cakes, but is scrumptious nonetheless. I offer it to you as a perfect natural rescue remedy for any sugar cravings, or as a quick easy cake for those surprise guests who pop over for a cup of tea on a lazy Sunday afternoon. Most fruit cakes contain nuts, sugar and alcohol. This fruit-sweetened cake is nut-free and dairy free – good news for those of you with food allergies; and perfect for anyone wanting a healthier alternative to refined sugar-sweetened cakes. Fruit is sweet enough. The best thing about this cake – it is unbelievably moist. I have used rice and potato flours to make this cake easy and affordable. But it works really well with a buckwheat, tapioca, rice flour mix as well.Try to purchase mango tinned in natural fruit juice instead of sugar syrup. This mildly flavoured cake hits a sweet spot without making you sick.”
READY IN:
55mins
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat an oven to 160 C / 320°F.
  2. Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
  3. Bring to the boil and simmer just for a minute.
  4. Sieve the flours, baking powder, baking soda, xanthan and salt together.
  5. Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
  6. Place in a greased round tin lined with baking paper.
  7. Bake for about 45 minutes to an hour until a skewer comes out clean.

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