Easy Fruit Cake
1kg mixed fruit (I used dates and sultanas)
3 cups black tea
3 cups self-raising flour
Preheat oven to 125C. Soak fruit in tea overnight. Stir flour into soaked fruit and mix well. Add more tea if the mixture is too dry. It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour. Spoon mixture into a 22cm lined cake tin. Bake for 2½ hours or until cooked through. Remove and leave to cool.
Wrap in tinfoil or place in an airtight container. Keeps for a month.
This recipe has been doing the rounds for years. Egg free. Butter free. Diabetic friendly. No added sugar. Makes an awesome Christmas Cake. My son loves fruit cake and this morning he asked me to bake this for his lunch box this week. It is so easy and so moist. You can also add your favourite tipple and it also can be made with fruit juice.