Rosemary Conley's low-fat Christmas cake
Skill level: Bit of effort
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
This cake is best made a week in advance and stored in an airtight container.
- Preheat the oven to 170ºC/325ºF/gas 3. Line a cake tin with parchment paper.
- 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.
- Mix in the lemon and orange zest, then carefully fold in the flour, spice, sunflower seeds and dried fruit.
- Gradually stir in the brandy, then pour into the prepared cake tin.
- 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.
Nutritional information per portion
- Calories 228(kcal)
- Fat 2.8g
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.