Serves
15
Prep
15
mins
Cooking
60
mins
Lighter Fruit Cake
Directions
Step 1
Pre-heat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). Line the base and sides of a 22cm cake pan. Combine pineapple and raisins, set aside.
Step 2
Place spelt, baking powder and spice in a large mixing bowl. Combine well.
Step 3
In a separate bowl, whisk together eggs, sugar and oil. Combine with the dry ingredients and mix until just combined. Add fruit and fold in well. Pour into prepared pan, sprinkle with chopped nuts and bake for 55-60 minutes or until an inserted skewer comes out clean.
Tips
- This cake improves with age and is best eaten the following day after baking.
Ingredients
- 440g can crushed pineapple in juice, drained
- 1 cup raisins or mixed dried fruit
- 2 cups McKenzie's Wholemeal Spelt Flour
- 1 tbs McKenzie's Baking Powder
- 1 tsp McKenzie's Mixed Spice
- 4 extra large eggs
- 1 cup raw sugar
- 250ml sunflower oil
- 1/4 cup chopped macadamia nuts
- 1/4 cup chopped pistachio nuts
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