Fruit Cake (the Easy Way!) Sugar Free

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to make a distinctive dish, Fruit Cake (the Easy Way!) Sugar Free. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fruit Cake (the Easy Way!) Sugar Free, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fruit Cake (the Easy Way!) Sugar Free delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fruit Cake (the Easy Way!) Sugar Free is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fruit Cake (the Easy Way!) Sugar Free estimated approx 5 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Fruit Cake (the Easy Way!) Sugar Free using 3 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Fruit Cake (the Easy Way!) Sugar Free:

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

Steps to make to make Fruit Cake (the Easy Way!) Sugar Free

1. Put fruit and tea (tea & brandy) in a bowl and let stand overnight
2. Preheat oven to 125ºC 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

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