Moist Christmas Cake No Added Sugar or Fat
Indulge in the festive flavors of the holiday season guilt-free with this Moist Christmas Cake with No Added Sugar or Fat—a wholesome, naturally-sweetened alternative to traditional fruitcakes. Packed with plump mixed dried fruits simmered in unsweetened apple and fresh orange juice, this cake maintains its luscious texture without the need for added butter or sugar. Warm spices like cinnamon, nutmeg, and ginger infuse every bite with cozy holiday aromas, while ground almonds add a delicate nuttiness. Perfect for health-conscious bakers or those seeking a lighter Christmas treat, this cake is easy to prepare, with just 20 minutes of prep time and a beautifully moist crumb after slow baking. Serve it plain or lightly dusted with powdered erythritol for a festive touch, and enjoy a slice of holiday cheer without compromise.
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Recipe Information
Ingredients
- 500 grams Mixed dried fruits (e.g., raisins, sultanas, currants, chopped apricots, and dates)
- 250 milliliters Apple juice (unsweetened)
- 60 milliliters Fresh orange juice
- 1 tablespoon Orange zest
- 200 grams Self-raising flour
- 50 grams Ground almonds
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams Chopped nuts (e.g., walnuts or pecans, optional)
Instructions
Preheat the oven to 150°C (300°F) and line a 20cm (8 inch) round cake tin with parchment paper.
In a large saucepan, combine the mixed dried fruits, apple juice, orange juice, and orange zest. Heat gently over low heat until the liquid is warm and the fruits are slightly plumped, about 5 minutes. Remove from heat and let cool for 15 minutes.
In a large mixing bowl, sift together the self-raising flour, ground almonds, cinnamon, nutmeg, and ginger. Set aside.
In a separate bowl, whisk the eggs and vanilla extract until well blended.
Once the fruit mixture has cooled, add the whisked eggs and stir to combine.
Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. If using, stir in the chopped nuts.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 90 to 100 minutes, or until a skewer inserted into the center of the cake comes out clean.
Once baked, let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Serve plain or dusted lightly with powdered erythritol for a festive touch. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 55.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
