Courtesy of Nosh, Delicious and Responsible Eating by Julie Leeper

SERVES: 50

1 medium eating apple

3/4 cup dried prunes

3/4 cup dried apricots

1 tblsp grated orange rind

2 tsp grated lemon rind

1 1/2 cups sultanas

1/2 cup raisins

1 cup dried currants

1 x 225gm can crushed pineapple in natural juice

1 1/2 cups no added sugar old fashioned apple juice

1/3 cup brandy

150gm reduced fat polyunsaturated margarine

1 tblsp instant coffee

1 tsp baking soda

3 medium whole eggs

70gm packet walnut pieces

1 cup plain flour

1 cup wholemeal flour

1 tsp baking powder

1 tblsp cocoa

1 1/2 tsp ground cinnamon

1 1/2 tsp ground mixed spice

Topping
70gm packet whole blanched almonds

70gm packet walnut halves

5 halved red and green glace cherries

1.  Preheat the oven to 140 C (120 C fan).  Line the base and sides of a 20cm tin with tinfoil and baking paper.

2.  Leaving the skin on the apple, core and dice finely.  Slice the prunes and apricots into small pieces.

3.  Place the apple, prunes, apricots, rind, sultanas, raisins, currants, pineapple and juice, apple juice and brandy in a pan.  Bring to the boil then simmer for 10 minutes.  Take off the heat, add the margarine, and stir until melted.  Add the coffee and soda and leave to cool.

4.  Lightly beat the eggs.  Add the eggs, the first measure of walnuts and the dry ingredients to the fruit mixture.  Stir until well combined.

5.  Place in the tin and level.  Place a row of almonds around the outside of the cake, then a row of walnut halves and then the cherries, alternating the colours.

6.  Bake for 2 1/2 - 3 hours or until cooked.  When cold, place in an airtight container in the refrigerator or freezer.  Will keep for 4 weeks refrigerated, or 2 months frozen.

FAT TOTAL     2.8g
CARBS          15g