I have been making this cake for years. For those intolerant to milk substitute Almond. For those intolerant to Wheat use Gluten free flour but add 2 teaspoons Guar Gum, and those intolerant to milk use a milk free margarine - I have done this on many occasions and it works well.
1 kg of mixed fruit.
1 cup dates.
2 tabs Sherry, Rum, Brandy or Orange juice.
1 ½ cups Naturally Sweet Xylitol.
½ cup milk or substitute.
250 gr butter or substitute.
3 beaten eggs.
3 cup Plain Flour or substitute.
2 tabs glycerine.
½ teaspoons of the following:
2. Ground Ginger
4. Bi–carb Soda
6. Lemon Essence
Mix fruit sherry, sugar and spices and allow to stand at least 2 hours. I stand overnight and sometimes 2 days. I also add a couple of tabs of glycerine.
Combine butter and milk in a saucepan over a low heat and stir till melted
Add to fruit mixture.
Add eggs essences and finally sifted flour. Mix thoroughly and place in 8 “ ( 20 cms) lined tin and bake in very slow oven. 5½ hours or till cooked.
I pour over extra rum while still warm. This cake also keeps well stored in the fridge.