Ingredients

• 100 ml - water
• 500 g - fruitcake mix
• 125 g - chopped dates
• 1 can - unsweetened pineapple, chopped
• 125 g - margarine
• 1 tsp - bicarbonate of soda
• 2.5 tsp - instant coffee powder
• 2 tsp - liquid sweetener
• 2 - extra-large eggs, whisked
• 1 cup - whole-wheat flour
• 1 cup - cake flour
• 1 tsp - ground cinnamon
• 1 tsp - vanilla essence
• 1 tsp - mixed spice
• 1/2 tsp - ground ginger
• 1 pinch ground nutmeg
• 2 tsp - baking powder
• 1/4 can - pecan nuts, chopped
• 3 tbsp - diabetic apricot jam
• 1 tsp - salt

How to Make Fruit Cake for Diabetics

• Preheat the oven to 140 C and prepare a 25cm square cake tin.
• Bring water, fruitcake mix, date, pineapple juice and margarine to a boil.
• Simmer gently for 10 minutes.
• Remove from heat and stir in bicarbonate of soda (it will froth) and coffee powder.
• Leave to cool before stirring in the sweetener, eggs and vanilla essence.
• Add flour, spices, baking powder and salt and mix.
• Turn the mixture into the prepared cake tin.
• Bake for 2.5 - 3 hours or until the testing skewer inserted into the centre comes out clean.
• Cool in the tin for 10 minutes before turning out on to a wire-rack to cool completely.
• Wrap in aluminium foil and store in air tight container in the refrigerator.
• Glaze with apricot jam just before serving.