No Christmas dinner is complete without a scrumptious Christmas cake. Our mouthwatering sugar free treat is a tasty addition to a Christmas party or a delicious gift for friends and family. With natural sweetness from oranges and sultanas, this cake is full of healthy fats, which offer great anti-cancer properties. It is easy to make with minimum fuss and it won’t have you spending all day in the kitchen.
175g/6oz cooking dates or dried apricots
4 tbsp water or orange juice
5 eggs, large
175g/6oz plain whole wheat flour or brown rice flour
1 tsp mixed spice
75g/3oz ground almonds
Grated rind and juice of a lemon
125g/4oz candied peel, chopped
125g/4oz glace cherries
50g/2oz flaked almonds
1–2 tbsp brandy
Break up the dates or chop, removing any stones or bits of stalk. Put into a small saucepan with the water and cook over a low to moderate heat until soft. Beware of burning them. Remove from the heat and allow to cool.
Put the cooled dates in a large bowl with the butter and beat until light and creamy, then add the beaten eggs one by one, and beat well. Sift in the flour and spices and mix briefly. Add all the remaining ingredients and mix well. Spoon the mixture into a lined 20cm 8in cake tin. Tie a piece of brown paper around the outside. Bake for 4 ½ to 5 hours in a slow oven gas mark 2, 150oC, 300oF. Test with a skewer to see when cooked. (The cake will be cooked when a skewer pushed into the centre is clean when withdrawn from the cake).
Cool the cake and when cold prick it and pour brandy over it.