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HFG Christmas cake
Full of delicious nuts and dried fruits drowned in brandy, you won't even notice that our Christmas cake is healthier than the traditional version! And there are gluten-free and other options too.
Serves: 24
Time to make: 2 hrs 40 mins , plus 30 mins cooling
Hands-on time: 25 mins
Ingredients
- 125g reduced-fat spread
- ¾ cup firmly packed dark- brown sugar
- ⅓ cup golden syrup
- ⅔ cup brandy or dark rum
- 1 teaspoon mixed spice
- 1 ½ cups sultanas
- 1 cup raisins, coarsely chopped
- ½ cup red glacé cherries, coarsely chopped
- 1 cup currants
- 1 cup dried pitted dates, finely chopped
- 2 eggs, lightly beaten
- 1 cup flour
- 1 cup self-raising flour
- about ½ cup blanched almonds or pecan halves
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Instructions
- Preheat oven to 130°C. Line base and sides of a deep 20cm-round cake tin with 3 layers of baking paper, allowing paper to stand 5cm above top edge of tin.
- Place spread, sugar, 3/4 cup water, golden syrup, 1/2 cup of the brandy, mixed spice and fruit in a large saucepan. Bring to the boil then reduce heat to medium-low. Simmer, stirring, for 2 minutes. Remove from heat and set aside to cool.
- Stir in eggs and flours. Spoon mixture into prepared tin and smooth top. Decorate with nuts. Bake for 2–2 1/4 hours or until an inserted skewer comes out clean.
- Brush cake with the remaining brandy then cover hot cake tightly with tinfoil. Cool completely in tin before slicing.
Variations
Egg-free, milk-free and nut-free Christmas cake
In step 1, increase water to 1 cup. Omit eggs and nuts from recipe. Change flour ratios to 1/2 cup flour and 1 1/2 cups self-raising flour. Continue as instructed.
Gluten-free Christmas cake
Replace flours with gluten-free baking mix and check ground spice is gluten-free. Continue as instructed.
Nutrition Info (per serve)
-
Calories 251cal
-
Kilojoules 1050kJ
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Protein 3g
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Total fat 5g
-
–Saturated fat 1g
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Carbohydrates 45g
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–Sugars 35g
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Dietary fibre 3g
-
Sodium 60mg
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Calcium 60mg
-
Iron 1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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3 comments on HFG Christmas cake
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This is an amazing recipe – now to become my annual go-to!
Why? Because not only is it a healthier and less expensive combo, it is SO much easier to make and baked perfectly.
It is basically ‘one pot’ preparation, again better than the messy collection of prep dishes I usually have.
It’s pretty versatile – with supermarkets being out of several fruit ingredients (no raisins at Christmas!) I made up the cups of fruit with what I had on hand; sultanas, citrus peel, a few extra dates and the top has flaked almonds instead of whole. I also used whiskey for the alcohol and it smells divine.
Highly recommended to all!
I agree with your review of the deliciousness of this cake, ease of preparation and versatility.
And yes, so annoying that even the most common dried fruits are completely sold out. I was forced to buy expensive (but great quality) organic dried prunes, figs, raisins and even sultanas from a Wholefood supplier. Thank goodness Xmas is but once a year
I’ve always doubled-up on the fruit content of my mother’s Christmas cake recipe, and this year I’ve halved the fat and sugar too. The proportions come out to pretty much what’s in this recipe. However, I soak the dried fruit in sherry overnight, and use black treacle instead of golden syrup to make a really dark cake.