the family fruitcake


How did fruitcake become a byword for twit?

I'd really like to know. 

There is nothing stupid about a good slice of fruitcake. Perfect with a cup of tea. In fact, a small gathering of Reading Between the Wines members tonight polished it off with a selection of herbal tea, coffee and shiraz. It's the cake for every mood. 

And THIS one. This one is Special. 

This is an adaptation of my Mum's recipe the origin of which was Diabetes Australia Magazine I think, but I'm not sure. 

It has no fat in it, and only the sugar from the fruit. So it's kind of a noble cake. 

Plus, it's AWESOME.

Don't take my word for it, make it. Truly. It's so quick. And delicious. 

Obviously it doesn't have the depth or the longevity of a good rich fruit cake (and rest assured there'll be one of those appearing here in the next four weeks) but did you see my earlier point about noble? 

And awesome?




1kg dried fruit

1 cup pitted prunes, chopped

1 big teaspoon mixed spice

2 cups pear juice

2 cups self raising flour



Soak all the fruit and the spice in the juice for at least four hours, or overnight if you've timed it right.  

Then stir through the flour. 

Bake for approx 1 and three quarter hours at 150 degrees in a 20cm square pan (or a smaller pan for a higher cake. I know you don't need me to spell this out. You're smart.)

That's it. 


Mum's recipe calls for one and a half cups of prune juice and a quarter cup of orange juice, so you could always try that. I like pear. And I have multiple family members who are allergic to orange juice.

Next time I make this I'm adding nuts. 

Because if you're going to be fruity you might as well go nuts. 



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