3 cups (16 ozs) mixed dried fruit
½ cup brown sugar
1 teaspoon mixed spice
½ cup brandy or rum
1 15 oz can crushed pineapple (in natural juice)
¾ teaspoon bicarb soda
3 egg whites
1 tablespoon Parisian essence (gravy browner) (optional)
2 cups self-raising flour
¼ cup (1 oz) whole blanched almonds (optional)
Place mixed fruit, sugar, spice, brandy and whole can of pineapple into a saucepan, boil for 3 minutes. Stir in bicarb soda, leave to cool.
Preheat oven 180°C fan forced.
Once fruit mixture has cooled stir in egg whites well. If you prefer a darker cake add in Parisian essence to fruit mix then fold in flour. Pour mixture into a 8 ” round tin that has been coated with cooking spray. Top with almonds and bake approximately 1 hour.
This article was written by Australia’s Low Fat Queen Annette Sym for Family Food Network.
(You may not reprint this article.)
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