Christmas Cake Recipe

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Christmas Cake Recipe

(Low-Fat Christmas Cake Recipe)

Ingredients:  Makes approximately 20 slices,  Oven: Preheat to 170°C

225 g (8 oz) no pre-soak prunes, pitted

115 g (4 oz) cooking apple, grated

175 g (6 oz) dark muscovado sugar

4 eggs, beaten

1 lemon and 1 orange, zested

175 g (6 oz) self-raising flour, sifted

1 tablespoon mixed spice

50 g (2 oz) sunflower seeds

225 g (8 oz) currants

225 g (8 oz) sultanas

225 g (8 oz) raisins

115 g (4 oz) glacé cherries

120 ml (4 fl oz) brandy

2 tablespoons apricot jam, sieved, to glaze



Lightly grease and line a round cake tin (20cm/8inch in diameter, 7.5cm/3inch deep) with greaseproof paper.  In a large mixing bowl mix together the prunes and apple.  Add the sugar, then beat in the eggs a little at a time.  Press down the mixture to squash the prunes.  Mix in the lemon and orange zest, then carefully fold in the flour, spice, sunflower seeds and fruit.  Gradually stir in the brandy.  Pour into the prepared cake tin.  Using the back of a metal spoon, make a slight dip in the center to allow for an even top once baked.  Bake in the oven for 2-2˝ hours or until a metal skewer inserted into the cake comes out clean.  Allow to cool on a wire rack, then remove the greaseproof paper.  Glaze by brushing with warmed apricot jam and arrange some cherries or dried fruits on top.  Store in an airtight container.


Note:  Cakes made without the use of butter or margarine have a very different texture, probably best described as slightly chewy.  They do however taste less greasy and more fruity.  This cake benefits from being made at least a week in advance.


Nutrient Value Per Slice:

228 kcal

2.8 g fat


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