Fruit cake

Fruit cake
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Special occasion
  • 4 hours or less
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A lightly spiced fruit cake made with tinned prunes in place of the dried fruit to keep the potassium content low.

Chef

Lizzie Morey
Lizzie Morey

With a little planning ahead, a slice of this fruit cake makes a delicious tea time treat.

Ingredients

250g glacรฉ cherries, halved

250g plain flour

250g mixed peel

250g soft brown sugar

200g tinned prunes

250g unsalted butter

2 tablespoons honey

1 teaspoon nutmeg

1 teaspoon almond essence

1 teaspoon mixed spice

4 eggs

25ml water

Few drops of caramel colouring (optional)

Method

  1. Step 1

    Cream the butter and sugar until soft and fluffy. Sieve the flour and spices together. Halve the cherries and drain and chop the prunes, setting aside.

  2. Step 2

    Beat the eggs and add to the flour in batches to the creamed mixture. When mixed well, add the cherries, prunes and mixed peel.

  3. Step 3

    Add the water and honey. Beat well until a dropping consistency is achieved.

  4. Step 4

    Place in a well-greased and greaseproof-paper lined baking tin (18cm), and bake at 150C/gas mark 4 for 3 1โ„2 - 4 hours.

Food facts

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 donโ€™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.