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
| Soya flour | 2 Ounce | |
| Sugar in the raw | 3 Ounce | |
| 2 teaspoonsful dried pectin | ||
| Brown rice | 6 Ounce | |
| Split pea | 1 Ounce | |
| Ground almonds | 4 Ounce | |
| 1 slightly heaped tablespoonful special wheat-free and milk-free baking powder | ||
| 3 heaped teaspoonsful cinnamon | ||
| 3 tablespoonsful sunflower oil or similar | ||
| Pineapple juice | 2/3 Pint | |
| Apple | 6 Ounce, grated | |
| Carrot | 2 Ounce, finely grated | |
| Rind of 1 lemon and 1 orange, coarsely grated | ||
| Dried fruit | 1 Pound, washed | |
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.
Chef
