Naturally sweet dried fruit, whole-meal flour and walnuts make this dairy-free, sugar-free, and egg-free cake a perfect alternative for diabetics during Christmas period.

Ready in: 2hr (Prep: 10min, Cook: 1hr 50min)
Serves: 24

Ingredients

• Raisins – 500g
• Water – 475ml
• Vegetable oil – 235ml
• A pinch of salt
• Ground cinnamon – 1 teaspoon
• Whole-meal flour – 300g
• Plain flour – 150g
• Bicarbonate of soda – 2 teaspoons
• Baking powder – 1 teaspoon
• Vanilla essence – 1 1/2 teaspoons
• Chopped walnuts – 60g
• Lemon zest – 4 tablespoons

Method

1. Preheat the oven to 180 C (Gas 4). Grease two loaf tins.
2. Combine the raisins, vegetable oil, water, cinnamon and salt in a saucepan. 
3. Bring to the boil, and simmer gently for about 30 minutes.
4. Sift the flours, baking powder and bicarbonate of soda into the raisin mixture, and mix thoroughly. 
5. Fold in the walnuts, vanilla and lemon zest. 
6. Then turn the cake mixture into the prepared tins.
7. Bake in the preheated oven for about 30 minutes. 
8. And then, reduce the temperature to 160 C (Gas 3), and continue to bake for about 45 minutes or until the skewer inserted into the center comes out clean.