This low carb fruit cake is a great alternative to a traditional fruit cake. Ingredients 170g Cranberries (dried) ½ cup Rum/brandy/gin ½ cup chopped Nuts (walnuts, Brazil) 1½ cups Almond meal 1 tbsp Natvia 1 tsp Cinnamon 1 tsp Mixed spice ½ tsp Baking soda ¼ cup Butter 1 tsp Vanilla essence 1 tbsp Almond essence 4 Eggs 4 tbsp rum (extra) Icing
Place the mango juice, mixed fruit and 1/2 cup (125ml) water in a saucepan and bring to the boil. Reduce heat and simmer uncovered for 1 minute. Remove from the heat and allow to cool to room temperature.
Sift together the flour and bicarb and stir into the fruit mixture with the eggs and mango pieces and mix until well combined. Pour mixture into bundt tin and smooth the top. Bake for about 40 minutes or until a skewer inserted into the pan in the centre of the cake comes out clean.
This Mango Fruit Cake has no added fat, no added sugar and just 5 ingredients but it’s absolutely delicious! I discovered this cake after my extended kitchen sabbatical and have made it multiple times since but it’s so delicious that it never lasts long enough for a photograph!