Sunshine Fruit Cake - cooking recipe

Ingredients

375 g mixed dried fruit (fruit medley, see above)
1 cup orange juice
1/4 cup apple juice
3/4 cup grated apple
3/4 cup grated raw pumpkin
1/4 cup grated raw carrot
2 egg whites, lightly beaten
1 1/4 cups wholemeal self-rising flour
1/4 cup skim milk powder
1 tablespoon cocoa
1 teaspoon mixed spice

Preparation

In a saucepan combine the dried fruit and the two juices. Bring to the boil then reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover and cool overnight.
Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius.
Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice).
Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites.
Stir in the dry ingredients.
Spread the mixture into the prepared tin. Bake for 1.25 hours checking the cake after about 1 hour. (The cake may require a cover of some aluminium foil during the last stages, to stop the top from getting too brown.) Remove cake from oven, remove foil if used, and cool for 5 minutes. Carefully turn on to wire rack to cool.