Fruit cake

The flour and sugar are the main carbohydrates in this recipe. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

Drained tinned fruit is lower in potassium than dried fruit and therefore this recipe uses tinned prunes to add colour and flavour to the cake. Glace cherries and mixed peel help to give more of a dried fruit texture but are lower in potassium.

If you have been prescribed a phosphate binder ensure you take them with this dish.

This recipe is low in protein and makes a suitable treat for those following a low protein diet.

Use gluten-free flour.

If you want to reduce the amount of sugar or fat you eat, reduce the amount of sugar used or use artificial sweetener. Use a low-fat margarine spread instead of the butter. You could also try making the recipe with half wholemeal flour.

Leftover cake can be stored for up to two weeks in an airtight container.

You don’t need to decorate your cake but if you want to we have decorated ours using a ribbon, dusting of icing sugar and some sugar flowers. You could also use non edible decorations. Remember if you use marzipan that it is higher in potassium and phosphate.