Glazed nutty Christmas cake
Trick or Treat?
Some photos with some changes
Well worth it.
Although the process of making the cake may seem long and tedious it is well worth it as it is suitable for people that want to watch their weight, for people with diabetes, and can replace any old Christmas cake. The most important bit is not to forget the Overnight Soaking. So all you need is some nice music and the patience and motivation to bake the cake. This is again a recipe for people on a diet or with diabetes, as it lowers considerably the intake of fat and sugar in comparison with other christmas cakes. An ideal way for the whole family to enjoy the evening. Enjoy!
- 125g dried apricots, chopped
- 50g cherries glace, washed, dried, quartered
- 175g currents
- 175g sultanas, seedless
- 175g raisins, seedless
- 1cup brandy, cooking/cheap
- 250g spread, half-fat
- 75g muscovado sugar, soft dark brown
- 1 lemon zest, finely grated
- 3 eggs, beaten, size 2
- 250g wholemeal flour, self-raising
- a pinch salt
- 1teaspoon mixed spice, ground
- 50g almonds, chopped
- 2 tablespoons milk, skimmed
- For The, Decoration:
- 125g mixed nuts, brazil nuts, walnuts, pecan nuts
- 4 tablespoons apricot jam, sugar reduced
- 1 orange zest, finely grated
- Place the apricots, cherries, currents, raisins and sultanas in a large bowl. Pour over the brandy, cover and leave to soak overnight.
- Preheat the oven Gas Mark 2/150C/300F. Lightly grease a 20cm (8-inch) round or 18cm (7-inch) square cake tin and line the base and sides with a double layer of greaseproof paper. Tie a double thickness of brown paper around the outside of the tin.
- Cream together the spread and sugar until pale in colour. Stir in the lemon zest and add eggs, a little at a time, beating well between each addition.
- Sieve together the flour, salt and spices and fold into the creamed mixture. Finally, fold in the soaked fruit, chopped almonds and milk.
- Spoon the cake mixture into the prepared tin and level the surface of the cake mixture.
- Bake the cake in the oven for 2-2.5 hours. Cover lightly with foil, if necessary, to prevent overbrowning.
- Leave the cake to cool in the tin before cooling completely on a wire rack. Discard the greaseproof paper.
- To complete the decoration, warm the apricot jam and pass through a sieve. Stir in the orange zest and then brush the mixture over the nuts. Decorate with wide red, green or gold ribbion tied around the side.
- And there you have it!
For a healthy, but rich Christmas cake.
|Serving size: 230g|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 20 g||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|