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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Try this dairy-free Christmas cake that is packed full of yummy fruit for natural sweetness while delivering on that traditional festive flavour.
1 Put the dried fruits, grated apple, vanilla extract and brandy (if using) in a large bowl. Cover and leave to soak overnight.
2 Heat the oven to 150°C/fan 130°C/gas 2. Line the base and sides of a deep 20cm diameter cake tin with 2 sheets of baking paper, leaving 3cm paper standing above the tin.
3 Melt the low-fat spread in a medium pan over a medium-low heat. Remove from the heat, then add the sugar alternative and orange zest, stirring until the sugar alternative dissolves.
Sift all the dry ingredients (but not the icing sugar) into a large bowl. Add the soaked fruits, melted spread mixture, orange juice and eggs, stirring until combined. Spoon the cake mixture into the prepared tin and even out the surface.
4 Bake for 1½–2 hr until a skewer pushed into the centre of the cake comes out clean (cover with a sheet of foil if it browns too quickly). Remove from the oven and leave to cool in the tin for 10 min before turning out on to a wire rack to cool completely before decorating the cake with a dusting of icing sugar. If you like, tie a ribbon around it.
Calories 124 cal
Kilojoules 519 kJ
Total fat 3.7 g
Saturated fat 0.8 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
Sounds lovely. Will this cake keep for 6 months
Hi there
Thanks for your question. This cake should keep okay for quite a while in an airtight tin, but six months would be pushing it. The safest option would be to freeze it, if you need it to last that long.
Warm regards
Jenny, HFG editor