1. 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. 2. Next day: Grease a 20cm ring pan, paying particular attention to the centre area. Pre-heat oven to 180 deg Celsius. 3. Sift together all dry ingredients (flour, milk powder, cocoa & mixed spice). 4. Combine fruit mix, apple, pumpkin & carrot in a large bowl then stir in the egg whites. 5. Stir in the dry ingredients. 6. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
