Celebration Fruit Salad Cake
|Soya flour||2 Ounce (50 Gram)|
|Cane sugar||3 Ounce (75 Gram, Raw)|
|Pectin powder||2 Teaspoon (Dried)|
|Brown rice||6 Ounce, ground (150 Gram)|
|Yellow split pea flour||1 Ounce (25 Gram)|
|Ground almonds||4 Ounce (100 Gram)|
|Wheat free milk free baking powder||1 Tablespoon (Slightly Heaped, Special)|
|Cinnamon||3 Teaspoon (Heaped)|
|Sunflower oil/Similar other oil||3 Tablespoon|
|Unsweetened pineapple juice||2⁄3 Pint (350 Milliliter)|
|Eating apples||6 Ounce, finely grated (150 Gram)|
|Finely grated carrot||2 Ounce (50 Gram)|
|Lemon rind||1 , coarsely grated|
|Orange rind||1 , coarsely grated|
|Dried fruit salad||1 Pound, well washed (1/2 Kilogram)|
Preheat oven at 400°F/200°C (Gas Mark 6).
Put all the nine dry ingredients into a bowl and mix well.
Add the oil, orange juice, grated apple and carrot.
Stir in the rinds and the fruit. (De-stone prunes.)
Oil and flour with ground brown rice an 8 in. (20cm) diameter cake tin (round).
Spoon in the cake mix and flatten the top with a knife.
Bake near the top of the oven for about 1 hour.
Leave for a minute or two before turning out on to a wire rack to cool.
Use within 7 to 8 days and store in an air-tight container.
Serving size: Complete recipe
Calories 2951 Calories from Fat 693
% Daily Value*
Total Fat 79 g121.6%
Saturated Fat 8.8 g44%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 233.3 mg9.7%
Total Carbohydrates 537 g179.1%
Dietary Fiber 53.3 g213.2%
Sugars 290.6 g
Protein 55 g110%
Vitamin A 242.2% Vitamin C 428%
Calcium 56.4% Iron 76.9%
*Based on a 2000 Calorie diet