Recipe: My husband (along with many other caravanners, I suspect) is a Type II Diabetic but he does love the odd piece of fruit cake.  Unfortunately most fruit cakes have a very high GI index but with this recipe he can enjoy his fruit cake ... in moderation, of course ...with very little impact on his blood sugar levels.

Diabetic Fruit Cake

 

Ingredients

 

1 small can of fruit salad

2 cups self-raising flour

375 Grams mixed fruit

1 cup of fruit juice (any flavour)

1/2 teaspoon of bicarb soda

1 cup chopped dates

 

Simmering time on stove: 45 minutes

Thermal Cooking: 3-4 hours

 

Place fruit salad, juice, fruit and dates into a saucepan and simmer together for 5-10 minutes.

Allow to cool.

Mix in self raising flour and bicarb-soda.

Grease and line s/s pudding tin with baking paper.

Put mixture into tin.

Lay a round of baking paper on top of cake then cover the tin with a lid.

Pour enough hot water into inner pot to come 2/3rds up the side of the cake tin.

Sit on trivet in 4.5 litre inner pot or on round of towelling or shammy in 3 litre pot.

Bring to the boil, with lid on and simmer gently for 45 minutes.

Keep an eye on the water level. You may need to top up a couple of times.

Place into outer pot for 3-4 hours.