I have been making this cake for years. For those intolerant to milk substitute Almond. For those intolerant to Wheat use Gluten free flour but add 2 teaspoons Guar Gum, and those intolerant to milk use a milk free margarine - I have done this on many occasions and it works well.\n\n
Ingredients:
\n1 kg of mixed fruit.
\n1 cup dates.
\n2 tabs Sherry, Rum, Brandy or Orange juice.
\n1 ½ cups
Naturally Sweet Xylitol.
\n½ cup milk or substitute.
\n250 gr butter or substitute.
\n3 beaten eggs.
\n3 cup Plain Flour or substitute.
\n2 tabs glycerine.
\n½ teaspoons of the following:\n\n1. Nutmeg
\n2. Ground Ginger
\n3. Cinnamon
\n4. Bi–carb Soda
\n5. Vanilla
\n6. Lemon Essence\n\n
Method:
\nMix fruit sherry, sugar and spices and allow to stand at least 2 hours. I stand overnight and sometimes 2 days. I also add a couple of tabs of glycerine.\n\nCombine butter and milk in a saucepan over a low heat and stir till melted\n\nAdd to fruit mixture.\n\nAdd eggs essences and finally sifted flour. Mix thoroughly and place in 8 “ ( 20 cms) lined tin and bake in very slow oven. 5½ hours or till cooked.\n\nI pour over extra rum while still warm. This cake also keeps well stored in the fridge.\n\n
From Sue L, Surfers Paradise, QLD
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