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Rosemary Conley's low-fat Christmas cake

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Rosemary Conley's low-fat Christmas cake_Rosemary Conley
  • Makes: 20

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

 

Life's too short to deprive yourself at Christmas and if you love your pudding here's a low-calorie Christmas cake that won't ruin your diet

Ingredients

  • 225g no pre-soak prunes, pitted
  • 115g cooking apple, grated
  • 175g dark muscovado sugar
  • 4 eggs, beaten
  • Zest of 1 lemon and 1 orange
  • 175g self-raising flour, sifted
  • 1tbsp mixed spice
  • 50g sunflower seeds
  • 225g currants
  • 225g sultanas
  • 225g raisins
  • 115g glacé cherries
  • 120ml brandy
  • 2tbsp apricot jam, to glaze

You'll also need:

  • 20cm x 7.5cm deep cake tin

Nutritional information

Each portion contains:

  • Calories228
    11%
  • Fat2.8g
    4%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

This cake is best made a week in advance and stored in an airtight container.

Method

  1. Preheat the oven to 170ºC/325ºF/gas 3. Line a cake tin with parchment paper.
  2. In a large mixing bowl mix together the prunes and apple. Add the sugar, then beat in the eggs a little at a time. Press down to squash the prunes.
  3. Mix in the lemon and orange zest, then carefully fold in the flour, spice, sunflower seeds and dried fruit.
  4. Gradually stir in the brandy, then pour into the prepared cake tin.
  5. 5 Using the back of a metal spoon, make a slight dip in the centre to allow for an even top once baked. Bake for 2-2½ hrs or until a metal skewer inserted into the cake comes out clean. Cool on a wire rack. Remove the parchment paper and brush with warmed apricot jam.

.www.rosemaryconley.com

This recipe is taken from Rosemary Conley's new book Slim to Win: Diet and Cookbook available from Amazon.

Average rating

  • 3
(26 ratings)

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Your comments

Sarah

Hi, have made this cake today and was wondering if this cake keeps as well as a normal fruit cake and will be good for christmas?

Jo

I made this cake last Christmas. We loved it so much that I made 2 huge ones for my parents ruby wedding cake. Everyone commented in my lovely cake and was even more shocked when I said it was low fat... I'm making another one soon ready for this Christmas. I tend to soak my fruit in some brandy for a week to plump them up.

LibbyHammond

Really great recipe - very moist (I used soaked prunes!!) - doesn't necessarily need such a long time for cooking so check after an hour or so. Am now making two more as presents for people with heart conditions who have to avoid fat:-)

Patty

I have made this cake twice now and each time the cooking time is greatly reduced , nowhere near 2.5 hours I have one in the oven as I write and it has only had 45 mins and it is almost ready. yum yum

Janet Gadsden

Have you not got a recipe that you can cook in the microwave please.

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