• low fat 0.49g 0.49%
  • low sat fat 0.06g 0.06%
  • med salt 225.95mg 0.22%
  • high sugar 25.17g 25.17%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heat the oven at 150°.
  2. Combine all fruit in a bowl.  Add tea to fruit and leave to soak overnight, or until tea is cold.
  3. Sift flours and spices in a bowl. 
  4. Add the fruit and tea mixture.  Mix until well combined.
  5. Line a cake/loaf tin with greaseproof paper. 
  6. Pour mixture into the lined cake/loaf tin.
  7. Bake at 150°C for 60 to 75 minutes or until cooked. (To check if cooked, insert a fine skewer into the centre of the cake and when it comes out clean, the cake is cooked.)

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
81.14g
100.00g
Energy (kJ)
668.99kJ
824.51kJ
Protein (g)
2.87g
3.54g
Total fat (g)
0.40g
0.49g
- Saturated fat (g)
0.05g
0.06g
- Polyunsaturated fat (g)
0.14g
0.17g
- Monounsaturated fat (g)
0.03g
0.03g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
34.18g
42.13g
CarbohydrateSE (g)
33.94g
41.84g
- Sugars (g)
20.43g
25.17g
Water (g)
37.80g
46.58g
Dietary fibre (g)
3.56g
4.39g
Thiamin (mg)
0.07mg
0.08mg
Riboflavin (mg)
0.03mg
0.04mg
Niacin (mg)
1.02mg
1.26mg
Niacin equivalents (mg)
1.54mg
1.89mg
Vitamin C (mg)
1.71mg
2.11mg
Total folate (ug)
11.07ug
13.65ug
Total vitamin A equivalents (ug)
35.49ug
43.74ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
211.05ug
260.11ug
Sodium (mg)
183.33mg
225.95mg
Potassium (mg)
272.44mg
335.77mg
Magnesium (mg)
24.46mg
30.15mg
Calcium (mg)
34.34mg
42.32mg
Phosphorus (mg)
170.37mg
209.97mg
Iron (mg)
0.97mg
1.20mg
Zinc (mg)
0.31mg
0.38mg

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This page has been produced in consultation with and approved by: Cabrini Hospital - Nutrition Department

Last updated:

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