Non-Dairy Fruit Cake is a special recipe for people who either dislike or have an allergy to dairy products.
When I first tried this fruit cake I expected it to be lacking in taste but was pleasantly surprised. This recipe requires an 8 inch (20cm) round cake pan and will give 20 good size servings or 30 standard size servings. Another benefit is that it is low-fat.
1 pound (500 g) mixed dried fruit (Note: This is dried fruit not glace fruit)
1 cup finely chopped dried apricots
16 ounce (440g) can of crushed pineapple in natural juice (If you can’t find crushed, use your blender)
1/4 cup freshly squeezed orange juice
1/4 tsp of ground cloves
1 tsp mixed spices
1 tsp baking soda
1 egg white
2 cups wholemeal self-raising flour
Cook dried fruits, undrained pineapple, juice and spices in a saucepan, stirring until the mixture comes to a boil. Simmer for 5 more minutes. Transfer to large bowl, cover and cool.
Grease a deep 8 inch (20 cm) round cake pan; line base and sides with three layers of baking paper, extending the sides 2 inches (5 cm) above the top of the pan.
Stir sifted soda and egg whites into fruit mixture then fold in the flour. This will make the mixture firm.
Spread cake mixture into the cake pan. Using wet hands, pat down the top of the mixture.
Bake in a moderate/slow oven (325F – 160C – Gas Mark 3) for approx 90 minutes. Test by inserting a skewer into the center of the cake and it should come out clean when cooked.
When done, leave the cake in the pan and tightly cover with foil, allowing to cool slowly. When cool, turn out cake.
Enjoy your Non-Dairy Fruit Cake.