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.

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