I’ve had a few requests from clients and my blog readers for a Healthy Christmas Cake, so here it is my current favorite…
This is a super easy and quick cake to make and is really delicious. It can be made in any size from mini muffin tins to regular muffin tins, to 5 or 6 inch (that’s 12.5 or 15 cm for you young ones!) or just one larger 8 inch (20 cm) square or round. These smaller sizes make fabulous Christmas presents by the way!!
Most Christmas cakes need to be made well in advance and stored for a while before cutting and eating. Not this one, it’s ready to eat the day it is made. Just let it cool first though!
- 500g mixed dried fruit (see note below - or use 100g each of raisins or cranberries, currants, chopped Medjool dates, figs and Australian dried apricots)
- ⅔ cup orange juice
- ⅓ cup brandy
- Zest of 1 orange
- 2 teaspoons ground linseeds
- ½ cup wholemeal self raising flour
- ½ cup white self raising flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 16 pecans or other nuts for decorating, optional
- Soak fruit in juice, brandy, orange zest and linseeds for at least 2 hours, or overnight
- When ready to assemble, heat oven to 150 degrees and line 2 x 6 inch (15 cm) round cake tins or 1 x 8 inch (20 cm) round or square cake tin with greaseproof paper
- Sift together both flours, with cinnamon, nutmeg and ground ginger
- Stir flour mix through soaked fruit
- Spoon into prepared cake tins, smooth top and decorate with nuts if using
- Bake for approx 30 minutes for 6 inch tins or 40-45 minutes for 8 inch tin
Variations: If you don’t want to use brandy, just use all orange juice. If you want to use more brandy, use 1/2 cup orange juice and 1/2 cup brandy!
Per Serve (16 pieces): 545 kJ or 130 calories; P 1.6g Fat 0.5g SFat <0.1g CHO 26g Fibre 2.5g