“I take this Diabetic Fruit Cake often to morning and afternoon teas and it is always popular! The dried fruit can be placed in a colander and boiling water poured over the fruit to remove any excess sugar.”
Place fruit, milk, coffee and chocolate essence in a bowl.
Allow to stand for two to three hours until liquid has been absorbed.
Add flour to bowl and stir mixture until well combined. Pour into a round or square cake tin (greased and lined).
Bake in moderate oven approximately 45 - 60 minutes.
Test with skewer in centre of cake to see if cooked through. Stand on cake rack till cool.
Recipe Hints and Tips:
- Fruit cake freezes well. Allow to cool and double wrap in plastic wrap before freezing for up to six months.