Ingredients:

• 100 ml – water
• 500 g – fruitcake mix
• 125 g – chopped Dates
• 1 can – unsweetened pineapple, chopped
• 125 g – margarine
• 1 tsp – bicarbonate of soda
• 2.5 tsp – instant coffee powder
• 2 tsp – liquid sweetener
• 2 – extra-large eggs, whisked
• 1 cup – whole-wheat flour
• 1 cup – Cake Flour
• 1 tsp – ground Cinnamon
• 1 tsp – vanilla essence
• 1 tsp – mixed spice
• 1/2 tsp – ground Ginger
• 1 pinch ground Nutmeg
• 2 tsp – baking powder
• 1/4 can – Pecan nuts, chopped
• 3 tbsp – diabetic Apricot jam
• 1 tsp – salt

Method:

1. Preheat the oven to 140 C and prepare a 25cm square cake tin.
2. Bring water, fruitcake mix, date, pineapple juice and margarine to a boil.
3. Simmer gently for 10 minutes.
4. Remove from heat and stir in bicarbonate of soda (it will froth) and coffee powder.
5. Leave to cool before stirring in the sweetener, eggs and vanilla essence.
6. Add flour, spices, baking powder and salt and mix.
7. Turn the mixture into the prepared cake tin.
8. Bake for 2.5 – 3 hours or until the testing skewer inserted into the centre comes out clean.
9. Cool in the tin for 10 minutes before turning out on to a wire-rack to cool completely.
10. Wrap in aluminium foil and store in air tight container in the refrigerator.
11. Glaze with apricot jam just before serving.