Prep 30 mins
Cook 1 hr 15 mins
This is a unique fruit & vegetable cake. It is rather dense and moist - it doesn't rise much at all during baking. It will last a week when stored, covered, in the fridge. Fruit medley is a mixture of chopped dried fruits (usually sultanas, apricot, apples, peach and pear) but you can substitute your favourites. Sourced from Aust. Women's Weekly - Australian measurements used. Needs overnight soaking (NOT included in time to make).
- 375 g mixed dried fruit (fruit medley, see above)
- 1 cup orange juice
- 1⁄4 cup apple juice
- 3⁄4 cup grated apple
- 3⁄4 cup grated raw pumpkin
- 1⁄4 cup grated raw carrot
- 2 egg whites, lightly beaten
- 1 1⁄4 cups wholemeal self-rising flour
- 1⁄4 cup skim milk powder
- 1 tablespoon cocoa
- 1 teaspoon mixed spice
- In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
- Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
- Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
- Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
- Stir in the dry ingredients.
- Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.
This was delicious and very easy to do. I loved using the wholemeal flour in this and also enjoyed this cake as it was not to sweet. It did not rise much as you said and mine looked more like a slice. It was pretty yummy alone and sublime when a dollop of cream was served with it.