No bits fruit cake

Hi everyone
Cake came out quite shallow but tasted fine and had the texture of a bread pudding without the bits but all the flavour of a fruit cake. Would have preferred it deeper but having the bulk reduced I couldn't expect anything else. Smaller tin next time and try all your lovely suggestions. Thank you!

What about Nigella's clementine cake? It is soooo good - you boil and blitz the clementines so no bits...

I think the idea of boiling the fruit first would do the trick - mind you, will that remove any healthy goodies in it?

Wow! Thank you all so much for replying with your ideas. This is better than Google. Lol. I have tried the pureeing dried fruit however my blender kept stopping so I added little boiled water to wet mixture. It took forever a little at a time. Cake in oven now and I'm hoping it will be ok. I'm just worried that the fluid will change the consistency. Keep up the good tips everyone.

When you say you want the fruit cake taste, do you mean currants and raisins? Have you thought about using ready to eat apricots?

Funnily enough, yoga, I used to find that I ate less on mountain climbing days than on studying days. I've always found sedentary brain activity makes me more hungry than physical activity.

I use a deep square tin. Will just pop to the kitchen to measure it....

.... it's 10x10 inches square and 3" deep.

I have made it in a large round tin sometimes. I guess you could do it in two or three loaf tins.

Boiled fruit cake I make doesn't have condensed milk or tea, uses tinned crushed pineapple (drained), yummy! And freezes or keeps really well.

A bit like boiled fruit cake except it has condensed milk instead of milk or tea (and no egg)

If you use tea instead of condensed milk the cake will have no calories

What size and shape of tin do you use bags

10oz butter & a large tin of condensed milk - you'd need to get to the top of a mountain to work off the calories

Oh, I wish I didn't need to diet! That sounds lovely.

You could try this recipe for Sticky Fruit Cake, jackofall. I got it from my mother-in-law many years ago. We always used to take big slabs of it on mountain hikes.

If you want the taste of the fruit but not the texture why not blend the dried fruit with a little fruit juice - just enough to give it a spreading consistency. You could then follow a loaf cake recipe and layer the cake mix and fruit spread, stirring it slightly to give a swirly effect when the cake is baked and cooled.

Why? Just curious as to whether you don't like the texture or need to eat something smooth. When I was a child I didn't like mincemeat, it used to send an unpleasant sensation down my jaw presumably to the saliva glands.
I'm fine with it now.

I wonder if a Boiled Fruit Cake recipe would work with liquidising the fruit once it's been boiled?
That way it will be moist.

You could just try using an ordinary recipe, use blended dried fruit and see how it turns out? Perhaps make a small one first - experiment a bit! Good luck.

Sorry I can't find a recipe for one either, isn't the whole point of 'fruit' cake the bits though?