Celebration Fruit Salad Cake Recipe
The celebration fruit salad recipe is a quick and easy dessert. I have included all my favorite fruits in this celebration fruit salad recipe. Hope you enjoy it!
Ingredients
2 oz (50g) soya flour
3 oz (75g) raw cane sugar
2 teaspoonsful dried pectin
6 oz (150g) ground brown rice
1 oz (25g) yellow split pea flour
4 oz (100g) ground almonds
1 slightly heaped tablespoonful special wheat-free and milk-free baking powder
3 heaped teaspoonsful cinnamon
3 tablespoonsful sunflower oil or similar
2/3 pint (350ml) unsweetened pineapple juice
6 oz (150g) finely grated eating apple
2 oz (50g) finely grated carrot
Rind of 1 lemon and 1 orange, coarsely grated
1 lb (1/2 kilo) dried fruit salad, washed well
Directions
Preheat oven at 400°F/200°C (Gas Mark 6).
Put all the nine dry ingredients into a bowl and mix well.
Add the oil, orange juice, grated apple and carrot.
Mix again.
Stir in the rinds and the fruit. (De-stone prunes.)
Oil and flour with ground brown rice an 8 in. (20cm) diameter cake tin (round).
Spoon in the cake mix and flatten the top with a knife.
Bake near the top of the oven for about 1 hour.
Leave for a minute or two before turning out on to a wire rack to cool.
Use within 7 to 8 days and store in an air-tight container.
Put all the nine dry ingredients into a bowl and mix well.
Add the oil, orange juice, grated apple and carrot.
Mix again.
Stir in the rinds and the fruit. (De-stone prunes.)
Oil and flour with ground brown rice an 8 in. (20cm) diameter cake tin (round).
Spoon in the cake mix and flatten the top with a knife.
Bake near the top of the oven for about 1 hour.
Leave for a minute or two before turning out on to a wire rack to cool.
Use within 7 to 8 days and store in an air-tight container.
