Christmas Cake (Diabetic)

"From Australian BH&G Diabetic Living. Have not allowed overnight marination timing of the fruit or overnight cooling down time in the times given."
photo by a user photo by a user
Ready In:
3hrs 20mins


  • 500 g dried fruit (mixed and finely chopped)
  • 100 g glace cherries (finely chopped)
  • 125 ml brandy (1/2 cup)
  • cooking spray
  • 3 eggs (50 grams each)
  • 140 g puree (apple)
  • 160 g cherry fruit spread (1 cup no added sugar)
  • 160 g self-raising flour (wholemeal 1 cup)
  • 40 g plain flour (wholemeal 1/4 cup)
  • 2 tablespoons cocoa powder
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon (ground)
  • 24 almonds (blanched)
  • 1 tablespoon icing sugar (to dust optional)


  • Put the dried fruit, cherries and brandy in a large bowl and stir well to combine and set aside overnight to marinate.
  • Preheat oven to 140C (fan forced) or 150C conventional.
  • Spray a 18cm (base measurement) square cake pan with cooking spray and then line base and sides with 2 layers of baking/parchment paper, allowing paper to reach 5 cm above the top.
  • Place oven rack so top of pan is positioned in the centre of the oven.
  • Put eggs , apple puree and spread in a medium bowl and whisk well together and then add to the fruit mixture and mix until well combined.
  • Sift flours, cocoa powder, mixed spice and cinnamon into a small bowl, returning any husks from the sieve to the bowl.
  • Add flour mixture to the fruit mixture and mix until well combined.
  • Spoon mixture into the prepared cake pan pressing firmly into corners with the back of a spoon and smooth surface.
  • Drop or tap cake pan onto the bench a few times to settle the mix and then push almonds lightly into the top of the cake in the pattern of your choice.
  • Cover the cake pan with a piece of foil and bake for 1 hour, remove the foil and bake for a further 1 1/4 to 1 1/2 hours or until a skewer inserted into centre of the cake comes out clean and the cake is firm to the touch in the middle.
  • Trim the overhanging baking paper and then wrap cake , still in the cake pan in 2 clean tea towels to keep it moist as it cools.
  • Set aside overnight to cool completely.
  • Remove from pan and dust with icing sugar if you like to serve.
  • You can chop the fruit in a food processor, using the pulse button.
  • This cake will keep for up to 1 month in an airtight container.

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