Rich Fruit Cake

(From: 'SHS - variety in life for pku - a recipe book')

275g (11oz) margarine

250g (10oz) soft brown sugar

300g (12oz) Loprofin Low Protein Mix

2 tspns mixed spice

75ml (3fl oz) water

50ml (2fl oz) egg white replacer solution - made as directed on the pack

15ml (1 tblspn) black treacle

50g (2oz) sultanas

50g (2oz) raisins

50g (2oz) currants

50g (2oz) glace cherrries

Cream together the margarine and sugar until light and fluffy. Add the Loprofin mix and mixed spice. In a separate bowl, combine together the water and egg white replacer solution and stir well. Gradually add, with the treacle, to the cake mixture and beat well for a few minutes. Add the fruit and mix until well distributed. Pour into an 18 cm (7 inch) round, greased and lined baking tin. Bake in a preheated 170°C oven for about 2 hours. Allow to cool. Wrap and store in an airtight container.

Note: To keep cake moist place a fresh piece of bread in airtight container and replace regularly. Protein: 1gm per serve.