Christmas fruit cake
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Time to make:
2 hrs 30 mins (Hands-on time: 30 mins, Cooking time: 120 mins), plus overnight standing
$0.65 per serve
(at time of publication)
Full ingredients list:
1 1/2 cups pitted prunes, finely chopped
1 cup dried pear halves, finely chopped
3/4 cup dried apricots, finely chopped
1/2 cup dried apple rings, finely chopped
1 green apple, roughly grated
2 teaspoons vanilla extract
2 tablespoons brandy (optional)
150g Nuttelex Lite table spread
1/3 cup low-GI cane sugar
1 tablespoon finely grated orange zest
1 1/4 cups wholemeal spelt flour (or wholemeal plain flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon mixed spice
2 eggs, lightly beaten
1 egg white, lightly beaten
1/3 cup fresh orange juice
Nutritional information (per serve)
Instructions and steps:
Step 1 Place prunes, dried fruit, fresh apple, vanilla extract and brandy (if using) in a large bowl. Cover and leave to stand overnight.
Step 2 Preheat oven to 150°C. Line base and sides of a deep round 20cm cake tin with 1 sheet brown paper and 2 sheets baking paper. (Leave a 3cm paper border sitting above top edge of cake tin.)
Step 3 Melt table spread in a medium saucepan set over medium–low heat. Remove pan from heat. Add sugar and orange zest; stir until sugar dissolves. Sift all dry ingredients. Add fruit mixture, eggs, egg white, orange juice and dry ingredients; stir well to combine. Spread cake mixture evenly into prepared tin.
Step 4 Bake, covering cake with foil if overbrowning, for 1½–2 hours, or until a skewer inserted into centre of cake comes out clean. Cover hot cake tightly with foil and leave to cool in pan. Serve Christmas cake warm or cool.
Serve each slice of cake with a small scoop of dairy-free ice-cream, such as So Good Vanilla Bliss.
About this recipe
First published: December 2013