• 1½ cup mixed dried fruit
• ½ cup glace cherries, chopped
• ¼ cup cup mixed peel
• 150 g margarine
• ¾ cup firmly packed, brown sugar
• 2 tbsp ground mixed spice
• 1½ cups water
• 2 tsp baking powder
• 2 tbsp apricot jam, warmed
• 500 g white fondant icing

Equipment

•  17.5cm square cake tin, greased and lined with non-stick paper
• 22.5cm square silver cake board

• 2½ cups Loprofin Baking Mix
• 3 tsp Loprofin Egg White Replacer

1. Preheat oven to 180°C.
2. Place the fruit, cherries, peel, margarine, sugar, spice and water in a large pan, bring to the boil, stirring occasionally. Reduce the heat and simmer for 2-3 minutes, allow to cool for at least 5 hours.
3. In a large bowl combine the Loprofin Baking Mix, baking powder and Loprofin Egg White Replacer, pour in the cooled mixture and beat well, until thoroughly combined.
4. Transfer the cake mixture to the prepared tin and bake in a pre-heated oven for approximately 1 hour 35 minutes, until firm to the touch (double check, by inserting a fine skewer in the centre of the cake, when removed the skewer should be clean and hot). Leave to cool in the tin for 1 hour, transfer to a cooling rack, until cold.
5. Level the top of the cake by carefully cutting off the ‘domed’ part. Spread apricot jam over the cut surface and place (cut side down) in the centre of the cake board,spread apricot jam evenly over the top and sides.
6. Roll out the fondant icing and use to completely cover the cake. Trim surplus icing with a sharp knife.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.