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Moist Christmas Cake

Most Christmas cakes contain nuts and fibre, enjoy this low fibre recipe.



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