Saved recipes | | Register | Welcome!
(33 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Rosemary Conley's low-fat Christmas cake

Print Page
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


  • 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
  • Fat2.8g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


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.


  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.

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

Average rating

  • 3
(33 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email