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.
- 17 2⁄3 ounces mixed dried fruit (500gms)
- 15 ounces sliced mangoes, in natural juice (or 1 425 gm not sugared syrup )
- 2 organic eggs
- 1⁄2 cup filtered water
- 1⁄2 cup white rice flour
- 1⁄2 cup brown rice flour
- 1⁄2 cup potato flour
- 1 teaspoon xanthan gum
- 1 teaspoon gluten free baking powder
- 1 1⁄2 teaspoons baking soda
- 1 pinch celtic sea salt
- Preheat an oven to 160 C / 320°F.
- Put fruit, water and contents of the whole tin of mangoes (including the natural juice) into a saucepan.
- Bring to the boil and simmer just for a minute.
- Sieve the flours, baking powder, baking soda, xanthan and salt together.
- Beat the eggs lightly in your mixer and gradually combine all the ingredients together.
- Place in a greased round tin lined with baking paper.
- Bake for about 45 minutes to an hour until a skewer comes out clean.