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Issue: April 2012
Mother's Day Cake
Author: Karmen Tedesco
The ingredients for this cake are sufficient for 2 celebration cakes which are equally suitable to give as gifts or to serve with afternoon tea. There is no fat or sugar added. All the ingredients of this cake can be bought from Smart Supermarket.
Notes
- If the cake is cut in 12 pieces each slice will have 117 calories.
- This cake will keep up to two weeks in a refrigerator.
- Wrap in greaseproof paper or plastic wrap.
Oven temperature 180C, 350F, Gas Mark 4
Ingredients
- 100gr dried cranberries (bought from dried fruit section)
- 300gr chopped dried apricots
- 100gr chopped pitted prunes
- 250gr chopped dates
- 200gr diced roasted almonds
- 250gr golden raisins
- 200ml apple juice unsweetened
- 200ml extra light evaporated milk
- 2 tablespoons self raising flour.
To decorate
- 15 whole almonds blanched
- 6 dried cranberries
Method
- Grease two 8cm x 26cm loaf tins and line with non-stick baking paper.
- Combine all ingredients in a large bowl.
- Divide the mixture in two and press into the loaf tins.
- Decorate with the almonds and cranberries to form 3 flower motifs on each cake. (see photograph).
- Bake on the middle shelf of the oven for 1 hour or until firm.
- Cool on a wire rack and remove from loaf tins.
- Decorate with coloured ribbon if you are going to give it as a gift.
Original photography by Wilfred Tedesco.
