christmas fruit cake
1⁄2 cup (150 g) honey
1⁄2 cup (125 ml) rice bran oil
1 teaspoon cinnamon
1 teaspoon orange rind
1/3 cup (30 g) desiccated coconut
1⁄2 cup (80 g ) wholemeal (wholewheat) plain flour
1 cup (160 g) wholemeal (wholewheat) self-raising flour
1/3 cup (80 ml) orange juice
1 cup (140 g) raisins
1 cup (140 g) sultanas
3⁄4 cup (105 g) dried cranberries
8 dried figs
1⁄2 cup (55 g) chopped, toasted pecans
Preheat oven to 160°C (315°F) fan-forced.
Beat eggs and oil together, and then mix in honey. Add cinnamon and orange rind, and mix.
Mix in coconut, flours and orange juice, and beat until smooth.
In a separate bowl, place the raisins, sultanas, cranberries, figs and toasted pecans, and combine. To toast the pecans, place in oven for 8 minutes, allow to cool, and then chop.
Using a spatula, fold in the dried fruits to the cake batter until completely mixed through.
Grease an 18 cm square tin with oil, and line base with baking paper. Pour in mixture.
Bake for 1 hour and then leave to cool in cake tin.