It's been a challenge of mine to come up with a healthier Christmas cake. No Christmas is complete without one. Here we maintain the traditional brandy but substitute sugar for apple concentrate, butter for a small amount of oil, and use spelt flour for its reduced gluten content.
Preheat the oven to 170 degrees Celsius.
Combine the sultanas, prunes, figs, and apricots and place in a pan with the apple concentrate, and brandy. Bring to the boil and simmer for 1 minute. Remove from the heat and add the baking powder and grapeseed oil. Set aside to cool.
Sift the flours and baking powder. Add the fruit mix and eggs and mix through evenly. Pour the cake mix into a greased and lined baking tin. Decorate with blanched almonds and bake for 1 ½ hours.
Note: Don't assume all the alcohol evaporates in cooking. Studies have shown a range of 4 - 78% evaporation across a range of cooking techniques.
Makes 16 servings
| Prep Time: | 30 mins |
| Cooking Time: | 1.5 hrs |
| Ready in: | 2 hrs |
Suitable for: |
|
| Dessert, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 656 kj |
| Calories | 157 kcal |
| Fat | 3.1 g |
| Saturated Fat | 0.4 g |
| Total Carbohydrate | 25.5 g |
| Total Protein | 2.8 g |
| Fibre | 3.5 g |
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