This Christmas cake is ideal for those who need to watch their intake of sugar or nuts, whether due to diabetes or nut allergy, or even as a lower-calorie option of the traditional fruit cake. It is also made with wholemeal flour, which will go down well with those of you who avoid refined white flour.
- 500 g dried fruit of your choice
- 250 g dates
- 1 tsp cinnamon powder
- Few drops vanilla
- Zest and juice of one orange
- Zest and juice of one lemon
- 5 eggs
- 200 g wholemeal flour
- 50 g cherries
- 20 g candied peel
- 5 tbsp olive oil
- 2 tbsp liquor of your choice
- Preheat oven to 150 C.
- Line a 20 cm dish with baking paper.
- Combine all the ingredients together leaving the flour to go in last.
- Pour the batter into a cake dish.
- Bake for an hour and 15 minutes.
- Allow to cool
- Use a skewer to pierce the cake and pour two spoons of a liquor of your choice.
- Preferably keep this cake in the fridge and moisten with more liquor every few days.
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