Sunshine Fruit Cake

This is a unique fruit & vegetable cake. It is rather dense and moist - it doesn't rise much at all during baking. It will last a week when stored, covered, in the fridge. Fruit medley is a mixture of chopped dried fruits (usually sultanas, apricot, apples, peach and pear) but you can substitute your favourites. Sourced from Aust. Women's Weekly - Australian measurements used. Needs overnight soaking (NOT included in time to make).

• Ready In: 1 hr 45 mins
• Serves: 20

Ingredients

• 375  g  mixed dried fruit (fruit medley, see above)
• 1  cup  orange juice
• 1⁄4 cup  apple juice
• 3⁄4 cup  grated apple
• 3⁄4 cup  grated raw pumpkin
• 1⁄4 cup  grated raw carrot
• 2  egg whites, lightly beaten
• 1 1⁄4 cups  wholemeal self-rising flour
• 1⁄4 cup skim milk powder
• 1  tablespoon  cocoa
• 1  teaspoon mixed spice

Directions

1. In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
2. Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
3. Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
4. Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
5. Stir in the dry ingredients.
6. Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.