26 October 2010

Fruit Salad Cake

This delicious cake can be eaten as warm as dessert or cold for afternoon tea. And it's fat, egg and dairy free!

Ingredients:
¾ cups sugar
1 cup SR flour
½ tsp salt
1 egg, beaten
410g can fruit cocktail in syrup
1 tsp vanilla extract
¼ cup brown sugar
½ cup crushed walnuts or almonds

Method:
Pre-heat oven to 160 degrees Celsius.  Mix together sugar, flour and salt in mixing bowl.  Beat in egg, fruit cocktail and vanilla extract.  Pour into shallow, greased 2ocm square cake tin. Combine brown sugar  and nuts and sprinkle over top.   Bake for 40 - 45 minutes.  Serve plain or with ice cream or whipped cream if you're not watching your diet.

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