Diabetic Christmas Cake - cooking recipe

Ingredients

1 1/2 cups sultanas
1/2 cup raisins
2 tablespoons brandy
1 tablespoon water
1 cup sieved pumpkin puree (no lumps)
2 eggs, beaten
1/2 cup apple juice concentrate
1/2 cup skim milk or 1/2 cup low-fat milk
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1 cup self-rising flour
1 cup wholemeal self-rising flour
1/2 teaspoon bicarbonate of soda

Preparation

Mix the sultanas, raisins, brandy and water, and then soak overnight.
Mix seived pumpkin, eggs, apple concentrate and milk.
Add the soaked fruit, nuts and spices, then sifted flour and bicarbonate of soda. Return bran left in sieve to flour mixture. Mix well with wooden spoon.
Spoon into a lightly greased 20cm cake tin.
Bake for 10 minutes at 200C, then turn down the heat and bake at 180C until cooked through and browned. (approx. 1-1/4 hours).
Using the apple concentrate gives the sweetness to this cake.