Recently, my dad took me along to visit and old friend of the family. As we sat down to a cup of tea we were offered a piece of home-made fruit cake. Now, I am not huge fan of fruit cake, but this was an exception.
The cake was sweet, moist and light, as opposed to the dense, heavy and bitter fruit cakes I have tried. I was raving about how delicious the cake was as I dived for another piece, when our friend Joyce, grabbed a pen and jotted down the recipe for me.
It was so delicious I decided to make it for a Christmas party I attended on the weekend. I used dried cranberries and raisins as that is what I had in the cupboard and it turned out great. A summer-style Christmas fruit cake that is also sugar-free!
Mango and Cranberry Fruit Cake
300 grams raisins
200 grams dried cranberries
1/2 cup water
1 tin sliced mangos
1 1/2 cups self-raising flour
1 1/2 teaspoons bi carb soda
2 beaten eggs
Bring dried fruit, water and mangos with juice, to boil in a pan.
Simmer for 20 mins then allow to cool.
Add flour, soda and eggs to a bowl with fruit mixture and stir well.
Line a loaf tin with baking paper and pour in mixture.
Bake in an oven at 155 degrees celsius for 1 hour.
Remove from pan and let cool, then slice and serve.