Ingredients for Moist Christmas Cake No Added Sugar Or Fat
- Mixed Dried Fruit
- Dried Apricot
- Crushed Pineapple With Juice
- Fresh Orange Juice
- Mixed Spice
- Baking Soda
- Eggs
- Wholemeal Self Rising Flour
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How to Make Moist Christmas Cake No Added Sugar Or Fat
- Preheat oven to 350°F (175°C). Grease and flour a 20cm square cake tin. Line the base and sides with parchment paper.
- In a medium saucepan, combine 200g mixed dried fruit (sultanas, raisins, currants), 100g chopped dried apricots, 200g undrained crushed pineapple, 100ml orange juice, and 1 teaspoon mixed spice.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 2-3 minutes. Remove from heat.
- Cover and let the fruit mixture cool completely.
- In a separate bowl, whisk together 4 large egg yolks and 1 teaspoon baking soda. Gently stir this into the cooled fruit mixture.
- In a clean, large bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the fruit mixture into the whipped egg whites. Gradually fold in 200g self-raising flour until just combined. Do not overmix.
- Pour the batter into the prepared cake tin and bake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too much, loosely cover with foil.
- Let the cake cool completely in the tin before removing.
- For a festive touch, decorate the cooled cake with glace cherries and a few slivered almonds (use sparingly, as nuts are high in fat).
- **Alternative Fruit Options:** Replace the pineapple with 175ml water and 200g pumpkin puree, or 175ml water and 200g pureed dried apricots. Add the pumpkin or apricot puree after the fruit mixture has cooled.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
32g
Fat
1g
Carbs
11g
