Christmas Fruit Cake
Wonder at this fabulous gluten free, flour free, no added sugar and diabetic-friendly Christmas Fruit Cake recipe that is just as tasty as it’s original sugar-laden one! There is no artificially coloured glace fruit and this cake is much healthier than traditional fruitcakes. What a delicious treat! Give our Christmas Fruit Cake recipe a try today and let us know how you go.
'No added Sugar' & 'Gluten Free'
- Butter or oil, to grease
- 250g unsalted butter, chopped
- 125ml water
- 165ml brandy
- 80g Perfect Sweet® xylitol
- 375g raisins
- 250g sultanas
- 250g currants
- 125g pitted prunes, chopped
- 100g dried mixed peel
- 4 X large eggs, lightly beaten
- 1 tsp lemon zest, finely grated
- 1 tsp orange zest, finely grated
- 270g almond meal
- 100g natural almonds, chopped
- 1½ tsp mixed spice
- ½ tsp bicarb soda
- 16-20 whole natural almonds, to decorate
- Preheat oven to 160˚C/140˚C fan. Brush a 23cm round cake pan with unsalted butter or oil to grease. Line base and side with two layers of baking paper.
- Place butter, water, brandy and xylitol in a medium saucepan and stir over low heat until melted and combined. Add raisins, sultanas, currants, prunes and peel. Bring to the boil, reduce heat and simmer, uncovered for 8 minutes, stirring often.
- Place mixture into a large bowl and cool to room temperature.
- Add eggs, lemon zest and orange zest to fruit mixture and use a wooden spoon to mix well. Stir in almond meal, chopped almonds, mixed spice and bicarb soda, mixing well. Spoon mixture into prepared pan. Decorate the top with whole almonds and cover the top of cake with baking paper.
- Loosely wrap pan in brown paper and bake for 1 hour. Remove the brown paper and reduce temperature to 150˚C/130˚C fan-forced. Bake for a further hour or until a skewer inserted into the centre comes out clean.
- Drizzle hot cake with the brandy and set aside to cool completely.
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