Never Fail Xmas/Birthday/Anytime Fruit Cake

    Never Fail Xmas/Birthday/Anytime Fruit Cake

    51saves
    2hours20min


    8 people made this

    This is a brilliant low-cost recipe with no eggs, sugar, milk, or butter. You can use diabetic chocolate. Do not bake in fan forced oven. This will keep for approx 3-4 weeks. I made this for Xmas, I iced with royal icing and it was a nice moist cake.

    Ingredients
    Serves: 30 

    • 1 kg mixed fruit
    • 2 cups (500ml) coffee (or orange juice)
    • 150g fruit & nut chocolate bar
    • 2 cups (250g) self-raising flour

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Soak fruit overnight in 2 cups strong black coffee (instant is okay). Next day add chopped chocolate, 2 cups self-raising flour, and mix well.
    2. Line and grease bottom and sides of a round 22 or 28cm cake tin. Preheat oven to 150 degrees C.
    3. Bake the cake in preheated oven for 1 3/4 - 2 hrs. Test to see if cooked at 1 1/2 hrs.

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    Reviews (3)

    TerryDianaColeman
    1

    The recipe is ok and moist if u add a tin Apple sauce. And bake in low heat for 2 hours. I always put a glass bowl of water on bottom of oven and cook about 150 deg. Best recipe is the one off the back of the Tastie fruit mix so much better results - 07 Nov 2015

    tracer2
    by
    1

    just got it out of the oven. I substitued half a cup of coffee for half cup of cointreau (cos I had no brandy) and it soaked for more like two days, I also added a few spices, nutmeg, cinn and mixed spice to the flour. The mix didn't seem that moist. Was ever so slightly crumbly, although not dry. Nice - 08 Dec 2011

    mrschappie
    0

    Tried this for the first time today. I had left over Halloween chocolate, so I measured out 150g, and added 100g of mixed almonds/cashews/cranberries I had in the cupboard too. I used coffee for soaking, as per the recipe. The mixture seemed a little dry, so I added slightly more water, around half a cup. Of course I did have slightly more ingredients with the nut mixture added, and I thought it seemed a bit dry, so sorry Joybell 3, I lost my nerve at the last moment and added 2 size 7 eggs. I couldn't get my head around no eggs! I really wanted this cake to be moist. I cooked 2 small (6 in) cakes and 1 larger (10in) one. They smell and look delicious! A very simple recipe, I'm impressed! Once I have fed the cakes with sherry over the next few weeks, they should be fantastic for Xmas. Thanks for the recipe - 04 Nov 2014

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