Moist Christmas Cake (39 )
Most Christmas cakes contain nuts and fibre, enjoy this low fibre recipe.
Ingredients
Ingredients
| 410 gram tin of mixed fruit salad in its own natural juice (no added colours, flavours or preservatives) - remove 60ml of the liquid juice |
| 50 ml orange flavoured liqueur |
| 7 1/2 ml vanilla essence |
| 50 grams soft fresh white breadcrumbs |
| 230 grams sifted self-raising flour |
| 2 teaspoons baking soda |
| 60 ml maple syrup |
| 1 orange (rind grated) |
| 60 grams coconut oil or softened butter |
| 3 teaspoons mixed spice |
| 1 teaspoon ground cinnamon |
| grind of salt |
| 2 free range eggs (or vegan egg substitute) |
Moist Christmas Cake Directions
Heat oven to 180C
Grease and flour a 33 X 23cm cake tin
Mix together flour, baking soda, mixed spice, cinnamon and grind of salt (extra grind of salt if using coconut oil or unsalted butter)
In another bowl, add room temperature (melted) oil or butter and maple syrup beat in eggs one at a time
Combine the flour mixture and soft bread crumbs, then stir in the fruit salad and the juice, liqueur and vanilla essence
Pour the mixture into the tin and bake for 35 minutes or until middle is cooked
Allow to cool before removing from tin
Nutrition facts
Per Serving
| Fibers (g): | 3g |
