Fruit Cake (the Easy Way!) Sugar Free


  • 500 grams mixed fruit
  • 2 cup plain (all purpose) flour or any flour to suit your allergy
  • 1 3/4 cup black tea (if making Christmas cake use 1½ cups plus ¼ cup brandy) +


1_ Put fruit and tea (tea & brandy) in a bowl and let stand overnight

2_ Preheat oven to 125ÂșC gas 1½

3_ Line a greased loaf tin with baking parchment (I use a strip that I leave long on both ends to lift the cake out)

4_ Add the flour to the fruit mixture and stir in well (some fruit absorbs all the liquid and you may need a couple tablespoons of water to help mix, but it should not be a runny mixture)

5_ Bake for 2¼ hours in the centre of the oven. Allow to cool in the tin before removing

6_ If making Christmas cake you may want to double the quantities and bake for 2½ hours in an 8" square or round tin. When cold, wrap in foil and feed with brandy every week for 4 weeks before covering with marzipan and royal icing.