Baking cake takes a bit of time and effort, the result is usually more than worth the effort. This boiled fruit cake is no different but certainly worth trying, liquid and egg are replaced with more fruit and that makes this recipe pretty special.
The recipe is very easy and quick to make but takes a bit of cooking time at a low temperature.
I used Guava, Sultanas, Prunes and Red Peaches for this cake, but use any dried fruit you like.
- • 1 ½ cup dried fruit (any mix, currants, raisins, apple, mango)
- • ¾ cup raw cane sugar
- • ½ cup cold unsalted butter
- • 1 ¼ cup pineapple puree (liquid replacement)
- • ½ tsp cinnamon powder
- • ½ tsp grated nutmeg
- • 1 tsp baking soda
- • 10 tbsp pureed banana
- • 1 cup almond flour
- • 1 cup self -raising flour
- 1• Pre-heat an oven to 300 F
- 2• Place the dried fruit, sugar, butter, pineapple puree, cinnamon, nutmeg and baking soda in a sauce pan and bring to a boil, lower the heat and simmer for 1 minute.
- 3• Allow cooling, add the banana puree and mix well.
- 4• Fold the two flours into the mix.
- 5• Grease an 8 inch, deep baking dish with butter and coat with flour.
- 6• Tap the dish upside down to remove excess flour. Transfer the cake mix to the baking dish and bake in the pre-heated oven for 1 ¼ hour.
- 7• Insert a skewer to the cake, when it comes out clean the cake is baked.
- 8• Allow the cake to cool before slicing.
- Total Fat12.6 g19%
- Sat. Fat1.9 g10%
- Sodium96.6 mg4%
- Carbs42.9 g14%
- Fiber3.0 g12%
- Protein4.4 g9%