This fruitcake is another of the favourites on the local bushwalking club afternoon tea menu. It also tends to appear on my mother’s table when unexpected guests turn up; and it makes a great dessert. Warm it up and pour a little custard over it, and there it is. Perfect!
This week, rather than scoff the lot ourselves, I’m taking it for everyone at this week’s Fiesta Friday to enjoy with some traditional egg-yolk custard. Thanks to Angie and her cohosts, Fae@Fae’s Twist and Tango and Suzanne@apuginthekitchen for their work in pulling this week together.
So here’s my mother’s recipe. It has egg (sorry), but this is how it is when we visit. I’ll have to get around to creating an egg-free version sometime soon. In the meantime, here it is.
The bushwalkers' fruit cake
As you can see, the recipe has gradually changed over the years: the tomato became a banana then reverted back to tomato (so that’s not 2 tins of tomatoes, in case you’re wondering); and the orange juice was eliminated fairly early and never replaced.
The cake was based on a recipe from a diabetes cookbook, but it’s probably changed a bit too much to qualify any more.