Sunday, 25 June 2017

Wholesome Fruit Cake

I'm a big fan of rapeseed oil at the moment. Not only is it relatively low in saturated fat, but the slightly nutty flavour works very well with an array of baked treats. Here I've used it in a yummy fruit cake, made even more wholesome with the use of wholemeal flour, oats and a mix of raw cane sugar with stevia. You should be able to find this in the supermarket, but if not you can use agave syrup. 

Prep time: 20 Mins
Baking time: 60 Mins
70g Wholemeal Flour
4tbsp Jumbo Oats
1tsp Baking Powder
100g Ground Almonds
115g Raw Cane Sugar with Stevia
150g Rapeseed Oil
3 Large Eggs (Beaten)
1tsp Vanilla Extract
1tsp Almond Extract
1tsp Lemon Extract
1tbsp Dark Rum
500g Pre-soaked Dried Fruit
1tbsp of Honey

Let's begin! Preheat the oven to 180C/350F/Gas 4 and line a 20cm deep, loose bottomed cake tin entirely with baking paper. In a large mixing bowl mix together the flour, oats, baking powder, almonds and sugar. Make a well in the centre and pour in the rapeseed oil and eggs. Mix together until evenly combined, then add the extracts and rum and do the same. Fold through the fruit, then spoon into your prepared tin.

Bake in the centre of the oven for around 60 minutes, until nicely risen and a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for around 15 minutes, then carefully remove from the tin an peel off the baking paper. Finish with a drizzle of honey and leave to cool entirely on a wire rack. Done done done!

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