Total Time
55mins
Prep 10 mins
Cook 45 mins

This throw together” fruit cake might not cut the mustard against some of the more decadent fruit cakes, but is scrumptious nonetheless. I offer it to you as a perfect natural rescue remedy for any sugar cravings, or as a quick easy cake for those surprise guests who pop over for a cup of tea on a lazy Sunday afternoon. Most fruit cakes contain nuts, sugar and alcohol. This fruit-sweetened cake is nut-free and dairy free – good news for those of you with food allergies; and perfect for anyone wanting a healthier alternative to refined sugar-sweetened cakes. Fruit is sweet enough. The best thing about this cake – it is unbelievably moist. I have used rice and potato flours to make this cake easy and affordable. But it works really well with a buckwheat, tapioca, rice flour mix as well.Try to purchase mango tinned in natural fruit juice instead of sugar syrup. This mildly flavoured cake hits a sweet spot without making you sick.

Ingredients Nutrition

Directions

  1. Preheat an oven to 160 C / 320°F.
  2. Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
  3. Bring to the boil and simmer just for a minute.
  4. Sieve the flours, baking powder, baking soda, xanthan and salt together.
  5. Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
  6. Place in a greased round tin lined with baking paper.
  7. Bake for about 45 minutes to an hour until a skewer comes out clean.