Fruit Cake (the Easy Way!) Sugar Free

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

1. Put fruit and tea (tea & brandy) in a bowl and let stand overnight
2. Preheat oven to 125 degrees C gas 1 1/2
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 2 1/4 hours in the centre of the oven.
6. Allow to cool in the tin before removing
7. If making Christmas cake you may want to double the quantities and bake for 2 1/2 hours in an 8" square or round tin.
8. When cold, wrap in foil and feed with brandy every week for 4 weeks before covering with marzipan and royal icing

flour, black tea

Taken from cookpad.com/us/recipes/358749-fruit-cake-the-easy-way-sugar-free (may not work)