"This is a wonderfully moist cake that improves over time and keeps well in the fridge for up to a month !!
It contains no refined sugar or fat, it's egg free and dairy free. It is suitable for Vegans".
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I decided to make some virtuous fruit cakes today , they are fat, sugar and egg free . They are suitable for lactose free and vegan. I couldn't quite get the video to run how I wanted so I will post this and add part two in a moment

A video posted by Val Stones (@valcake.walks) on Jan 13, 2017 at 2:36pm PST

You can make it in 2lb loaf tin ( 900g) or 2 x   1lb loaf tins, I also have some half pound loaf tins and make 4 little ones, I can freeze 3 and eat one.

Serves 8- 10 , that's quite generous slices!

Cooking time : 50 minutes for the large cake , 40 minutes for 2 tins and 25-30 mins for 4 small tins.

Ingredients

• 250g stoned dried dates roughly chopped.
• 300ml water.
• 170g Wholemeal self raising flour.
• 1 level teaspoon baking powder.
• 1 teaspoon mixed spice.
• 1/4 teaspoon cinnamon.
• 500g dried fruit,  I use 250g chopped dried apricots, 150g sultanas and 100g raisins but you can put cherries in, or dried cranberries, be inventive.
• 50g ground almonds.
• 80 ml freshly squeezed orange juice.
• Zest of two oranges.​

1. Pre heat the oven to 160C fan, gas Mark 3 or equivalent.
2. Line the baking tins, I use the ones from Lakeland that you just slip into the tins.
3. Put the dates and water in a microwaveable bowl and cook for 10 minutes on medium power, the water should be just bubbling, remove the bowl and set aside.
4. Sieve the flour, baking powder and spices into a bowl and add to the date mixture.
5. Add the almonds, zest and orange juice.
6. Mix well until all the flour is incorporated.
7. Spoon into the loaf tin/tins.
8. Bake for 45-50 mins or until a skewer comes out clean.
9. Turn out onto a cooling rack and cool.

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 Store in an airtight tin.