Easy Fruit Cake - Slimming Friendly
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4.7
14 reviews
Excellent
Easy Fruit Cake - Slimming Friendly
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Looking for an easy fruit cake recipe? This last minute Christmas cake is packed with dried fruit, moist, fragrant and delicious!
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Ingredients
For the Cake
- 450 g mixed dried fruit raisins, currants, dried cranberries etc
- 240 ml tea black tea or herbal tea such as cinnamon, strong
- 2 tbsp brandy optional, or spiced rum
- 250 g pumpkin puree see notes about homemade
- 4 tbsp Sukrin Gold or brown sugar
- 2 egg lightly beaten, large
- orange zest of 1
- 100 g wholemeal flour
- 100 g plain flour all purpose
- 1 tsp bicarbonate of soda (baking soda)
- 2 tsp mixed spice
- ½ ground cinnamon
- ½ ground ginger
- Pinch cloves
Glaze (optional)
- 4 tbsp Sukrin sweetener powdered
- water a little
Decorations
- rosemary sprigs
Instructions
- Brew the tea, using 3 black tea bags and leave to steep for 5 minutes. You can also use herbal tea such as cinnamon or spiced apple.
- Place the mixed dried fruit in a bowl and add the hot tea and brandy if using. Leave the fruit for a couple of hours, or until most of the liquid has been absorbed and fruit has plumped up. You can do this overnight if you like.
- Preheat the oven to 160C (305F) or 140C (285F) Fan Setting. Mist a 20cm/ 8 inch square cake tin with cake release spray or grease with flour and line baking parchment, letting the edges overhang slightly.
- Put the pumpkin purée, sweetener, eggs, orange zest in a bowl and stir together.
- Stir in the dried fruit, mixing well.
- Sift the spices, salt, soda bicarb and flour over the bowl. Mix well until no dry streaks remain.
- Spoon the batter into your prepared tin and level.
- Bake for about 60 minutes or until a skewer inserted in the centre comes out clean and the cake feels firm to the touch.
- Lift the cake out of the tin and place on a wire rack to cool.
- Mix the powdered sweetener with a tiny bit of water until you have a glaze. Drizzle over the cake (optional). Decorate with rosemary sprigs.
- Slice to serve or keep well wrapped with greaseproof paper and foil for up to three days at room temperature.
Notes
- Making Your Own Pumpkin or Butternut squash purée
- Boil 250g (11 oz) cubed squash or pumpkin for 15-20 minutes or until fork tender. Drain well, pat dry and use a food processor or immersion blender to blitz into a smooth purée. Make sure to cool the purée before using it in the fruit cake, otherwise it might scramble the eggs!
Nutrition Information
Show Details
Calories
107kcal
(5%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
73mg
(3%)
Potassium
216mg
(5%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1969IU
(39%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 73mg | 3% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1969IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
14 reviews
Excellent
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