Fruit cake can be too heavy when all you want is a small piece of cake and a cup of tea or coffee. But, there’s often times you crave the fruitiness. This cake has came from my love of fruit cake and desire for a lighter version, suitable for a snack or dessert.
As always I had to consider Roo’s allergies when I started to consider making a fruit cake. I knew I wanted him to be able to eat it and I also knew I wanted to include my favourite English Brekafast tea too.
- 1 cup of strong, hot tea. I used English Breakfast by Ringtons but any tea will work.
- 500g dried Mixed fruit. (Sultanas, raisins, glacé cherries, apricots etc).
- 170g Light Brown Sugar.
- 250g Gluten Free Plain Flour.
- 1 tablespoon Chia seeds mixed with 1/3 Cup water.
- 2 teaspoons Cinnamon.
- 1/2 teaspoon Bicarbonate of Soda.
- Atleast 3 hours in advance, preferable overnight, soak the dried fruit in the hot tea. Cover and allow to soak until you’re ready to bake.
- Preheat the oven to 180c and line a large loaf tin with parchment paper or a tin liner.
- Add the chia seed mixture into the dried fruit and mix well.
- Add the remaining ingredients and mix well until fully combined.
- Pour into the loaf tin and bake in the centre of the oven for 1-1.5 hours. Check after one hour. A skewer inserted into the centre should come out clean.
- Allow to cool for 10 minutes in the tin then transfer to a wire rack to cool completely.