Some time ago, someone I randomly met, mentioned a fruit cake she'd made from the Diabetes SA website (or maybe just the Diabetes website? Can't quite remember), anyway, the idea fascinated me, when she mentioned that it had no eggs, just iced coffee, dried fruit and flour, in it! I checked it out on the Diabetes Website and made it down pat to their recipe. Worked a treat and it consequently became a family favourite. My daughter then took over the reins making it on a regular basis for her diabetic gran.
We've made it for so long now, probably over three years, that we've been able to modify it successfully (guaranteed successful results).
We have even dared to not use the famous Farmer's Union iced coffee in it (sorry blokes in Adelaide, I know this is blasphemy), but when you get a Dare Espresso or Strong iced coffee (especially when the price is reduced at the Supermarket), it adds another dimension to the cake, really, too. So, actually the iced coffee you use is up to you (I like the strong or espresso varieties of any brand - results will still be guaranteed) and you can get iced coffees with varying levels of strengths, fats and sugar!
We've also dared to only add about 1/2 cup of flour, so that the cake is virtually all fruit, bound together lightly (kind of like those celebration fruit cakes, that you only get around Christmas time and which cost a fortune). This makes for a very nice, moist fruit cake, with body, which basically only has the sugar from the fruit and iced coffee in it; no eggs, little fat from the milk in the iced coffee and little flour. And, it's tasty!
The Farmer's Union version was apparently famously made by Jane Doyle for 5AA's Keith Conlon, on the occasion of his birthday, so he's claimed it, now, as his! It really is then, an Adelaide FU Fruit Cake in that instance, with the addition of FU iced coffee, being an Adelaide institution. Don't know what it is about Adelaide men and their FU iced coffee. I know one who went O/S and was worried about them not having FU iced coffee over there!? Help.
Anyway, FU iced coffee or not (Adelaide version or not, therefore), with a good coffee or great cuppa tea on the side, this cake is mighty tasty and not difficult to make at all.
I would recommend, however, using a good quality dried fruit mix, as I have tried the 'I'm feeling cheap version' and there really is a difference when the fruit is a good one.
The recipe, as we make it goes somewhat like Jane Doyle's recipe, which is either 1 kilo of good quality, mixed dried fruit or 375 gm, as other recipes had (I guess it's pretty much up to you, how fruity you'd prefer it) soaked in iced coffee (approximately 600ml or a small carton/bottle, or enough to just cover the dried fruit) in a suitably sized bowl - overnight. I generally cover this with either a plate or some gladwrap. By morning, the fruit will have swelled considerably, so to this you may add either 2 or so cups of SR flour or just a half cup as we ended up doing (yes, the cake still works and is still moist - but not too sloppy - and delicious).
You need to then add this to a preheated oven at 160 degrees and cook it as per, in a greased and floured/baking paper lined cake-tin and cook for an hour to an hour and a half (probably more like an hour for the half cup variety). Eat and enjoy. My family do.
I have searched diabetic friendly fruit cake recipes and I have found many that are a variation of this recipe, they all add either fruit juice, brewed coffee, tea, chocolate milk, apple sauce or puree and even banana milk and one, had the addition of diabetic chocolate (or sugarfree chocolate which is readily available in any supermarket these days).
Some had only 375gms of fruit added, so go ad lib, improvise, make the Jane Doyle/Adelaide variety, but you will not be disappointed! Enjoy!