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.
Ingredients:
1 kg of mixed fruit. 1 cup dates. 2 tabs Sherry, Rum, Brandy or Orange juice. 1 ½ cups Naturally Sweet Xylitol. ½ cup milk or substitute. 250 gr butter or substitute. 3 beaten eggs. 3 cup Plain Flour or substitute. 2 tabs glycerine. ½ teaspoons of the following: 1. Nutmeg 2. Ground Ginger 3. Cinnamon 4. Bi–carb Soda 5. Vanilla 6. Lemon Essence
Method:
Mix 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. Combine butter and milk in a saucepan over a low heat and stir till melted Add to fruit mixture. Add 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. I pour over extra rum while still warm. This cake also keeps well stored in the fridge.
