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Kim McCosker's Fruit Cake

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Fruit Cake

I loooove this cake ... No sugar, no eggs, no butter and no cream!

From 4 Ingredients Diabetes


Serves 16

• 1kg dried mixed fruit

• 2 cups (500ml) light peach iced tea

• 2 cups (350g) self-raising flour


In a large bowl, place the dried mixed fruit. Add the iced tea and stir well. Cover with cling film and soak overnight. Preheat oven to 125˚C. Line a 20cm springform cake tin with baking paper. Stir the flour into the fruit, and mix well to combine. Spoon into the cake tin. Bake, in the lower third of your oven, for 2 ½ hours or until cooked through. Remove and leave to cool. Wrap in alfoil or place in an air-tight container where this cake will keep nicely for 3 to 4 weeks.


Optional:  Decorate with Pecan nuts or Almonds. 


Per Serving

Energy 1,017.8 kJ 

Total Fat 0.8g 

Saturated Fat 0.23g 

Sodium 184.4mg 

Carbohydrate 54.7g 

Fibre 4.3g