No sugar, that is sugar-free, with no added sweeteners, whole wheat fruit cake….a healthy alternative to well, you know, that regular sugar and oil laden cake that tastes good but isn’t very good for you! And one of the things I love to do in the lead up to Christmas is bake fruit cakes. Hi! Heat the mixture, stirring all the time until the margarine and sugar have melted. Of course you can add any type of alcohol to your liking to make it a bit stronger but we decided to use cherry brandy, which is a bit more mellow and certainly PG 13. So you don’t have to worry about people giving you funny looks when you offer them a slice. It’s so good for you it could be called the “elixir of life.” I cut this recipe out of a newspaper some years ago and was pleasantly surprised at how nice it turned out.
Drain the fruit before using. Butter and line the base and sides of a 20cm round deep cake tin with two layers of nonstick baking paper, greasing with a little extra butter between each layer of paper to help it stick. Wow, I am so pleasantly surprised how great this tastes! We love a cake or biscuit with our coffee/tea – our problem is to make sure we only have a small portion. The method for making a fruitcake is exactly the same whether you are using a food mixer or mixing by hand. Paint the fruit cake all over with the apricot jam. Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide).
Maybe your fruit is already soaking in brandy or you’ve got a cake stashed away. He is a truck driver and never exercises outside working hours, and eats lots of breads and high carb foods. Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). In a large bowl, toss together the flour, baking powder, baking soda, and salt. Spread into 2 loaf pans (8x4x3). Cool the cake at room temperature before frosting.
Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. I’ve made this for my grandmother who is diabetic but loves fruitcake. Cut the rod and three others to the same length. Continue to boil gently for 5 minutes then remove from heat and allow to cool completely. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Leave to cool then slice and enjoy.
I dare not recommend a particular brand. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Store in air-tight container for several days or freeze until needed. Place four of the pillars on top, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake.
Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake.