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Easy Fruit Cake - Slimming Friendly

Looking for an easy fruit cake recipe? This last minute Christmas cake is packed with dried fruit, moist, fragrant and delicious!

Prep Time
15 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 15 mins
Servings: 20
Calories: 107 kcal
Course: Dessert
Cuisine: British

Ingredients

For the Cake
  • 450 g (1 lb) mixed dried fruit raisins, currants, dried cranberries etc
  • 240 ml (1 cup) strong tea black tea or herbal tea such as cinnamon
  • 2 tbsp brandy or spiced rum (optional)
  • 250 g (2 ⅙ cups) pumpkin purée see notes about homemade
  • 4 tbsp Sukrin Gold or brown sugar
  • 2 large eggs , lightly beaten
  • Zest of 1 orange
  • 100 g (¾ cups) wholemeal flour
  • 100 g (¾ cups) 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 powdered Sukrin
  • A little water
Decorations
  • rosemary sprigs

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Put the pumpkin purée, sweetener, eggs, orange zest in a bowl and stir together.
  5. Stir in the dried fruit, mixing well.
  6. Sift the spices, salt, soda bicarb and flour over the bowl. Mix well until no dry streaks remain.
  7. Spoon the batter into your prepared tin and level.
  8. Bake for about 60 minutes or until a skewer inserted in the centre comes out clean and the cake feels firm to the touch.
  9. Lift the cake out of the tin and place on a wire rack to cool.
  10. Mix the powdered sweetener with a tiny bit of water until you have a glaze. Drizzle over the cake (optional). Decorate with rosemary sprigs.
  11. 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

Calories 107kcal (5%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 16mg (5%) Sodium 73mg (3%) Potassium 216mg (6%) 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

% 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.