Name: Lighter Fruit Cake
Prep time: 15 min
Cook time: 60 min
Yield: Serves 15
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

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

Step 1

Pre-heat oven to 180°C (160°C 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.

This cake improves with age and is best eaten the following day after baking.

Lighter Fruit Cake