Christmas Cake Recipe
1 cup sultanas
½ cup raisins
½ cup currants
½ cup (100g) glace cherries cut in half
⅓ cup mixed peel
2 teaspoons ground mixed spice
1 cup water
¾ teaspoon bicarb soda
1 cup (300g raw) cooked mashed pumpkin (Kent)
3 egg whites
½ cup brandy or rum
2 cups self-raising flour
¼ cup (30g) whole blanched almonds (optional)
Preheat oven 180ºC fan forced.
1: Place dried fruit, spice and water in a saucepan, boil 3 minutes. Stir in bicarb then leave to cool.
2: Boil or microwave pumpkin, drain and mash, leave to cool.
3: Combine fruit mix and pumpkin in a large mixing bowl using a wooden spoon.
4: Add in egg whites and brandy, beating in well.
5: Gently fold sifted flour into mixture in one go, treat as a sponge, DO NOT BEAT as this will make the cake tough. The less the mixture is moved, the lighter the cake will be.
6: Pour mixture into a square (19cm) or round cake tin that has been generously coated with cooking spray. Decorate top of cake with almonds (optional).
7: Bake 55-60 minutes. Leave to rest for a few minutes then turn onto a wire rack to cool.
Note: In hot/humid weather it is best to keep cake refrigerated.
Variations: To make an easier Christmas cake replace sultanas, raisins, currants, mixed peel and glace cherries with 3 cups 500g dried mixed fruit
or for an even lower fat count omit almonds and save 1.0g fat per serve.
Suitable to be frozen.
FAT TOTAL 1.4g
KILOJOULE 743 (cals 177)
GI RATING MEDIUM
DIETITIAN’S TIP: Lots of fruit, fibre, carbohydrate and kilojoules. Christmas comes but once a year and for people aiming to lose weight or with diabetes having this cake once a year is enough.
Credit: Simply too good to be true - December 12, 2017