Fair Trade Fruit Cake

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This alternative to buying or making an ordinary Christmas cake is just packed with lots of exotic flavours, just the right level of sweetness, and is nearly 100% Fair Trade ingredients.

This recipe was given to us by an enthusiastic volunteer who has since emigrated to Northumberland, (England.)

Ingredients

25 g / 1 oz
FAIRTRADE chopped dried mango
25 g / 1 oz
Fair Trade chopped dried pineapple
110 g / 4 oz
Fair Trade chopped dried bananas
85 g / 3 oz
Fair Trade chopped dried apricots
90 ml / 6 tbsp
FAIRTRADE rum
90 ml / 6 tbsp
FAIRTRADE orange juice
175 g
FAIRTRADE dates
85 g / 3oz
FAIRTRADE raisins
110 g / 4 oz
FAIRTRADE sultanas
250 g / 10 oz
margarine
250 ml / 1/2 pint
water
1 Large tin (800 g)
condensed milk
250 g / 10oz
wholemeal flour
3/4 tsp
bicarbonate of soda
5ml / 1 tsp
FAIRTRADE marmalade
2ml / 1/4 tsp
FAIRTRADE ground nutmeg
2.5ml / 1/2 tsp
Fair Trade mixed spice
FAIRTRADE
Sources

Method

Night before

Soak the chopped Mango, Pineapple, Banana and Apricots fruits in the rum and orange juice overnight.

Baking day

Pre-heat the oven to gas mark 3 (165 °C; 325 °F).

Chop the dates into raisin sized pieces.

Place the remaining dried fruits (dates, raisins, sultanas), margarine, water and condensed milk in a large saucepan and bring to the boil, stirring frequently.

Simmer for 3 minutes stirring occasionally. Pour the mixture in a large bowl and leave to cool for 30 minutes stirring frequently to begin with to avoid a skin forming.

Meanwhile. If the flour looks at all lumpy, pass through a sieve.

Mix the bicarbonate of soda, nutmeg, mixed spice into the flour turning well.

Then progressively stir the rummy exotic fruit mixture and marmalade into the flour mixture making sure it all gets well coated with flour.

Once the fruity margarine has cooled, stir the floury exotic fruit one (big) spoon at a time into the fruity margarine giving each one a stir.

Turn the mixture into a lined and greased 8 inch (20 cm) cake tin. It should be fairly thick but still a bit runny.

Bake in the centre of the oven for 2 1/2 to 3 hours. (Our oven takes 3 1/2 hours, but it runs cooler than most other ovens.

Place a double square of grease proof paper on top of the cake after 1 1/2 hours if it looks a bit dark on top.

Once baked, remove from the oven and let the cake cool for 5 minutes in the tin before turning out onto a wire cooling rack.

Decorate with nuts glazed with warm (FAIRTRADE) honey if desired.

To serve

Decorate for the season or for the occasion.