Sugar free Christmas cake

    13 hours 30 min

    Pumpkin puree is the secret to this moist and flavourful Christmas cake. No added sugar, only fruit and fruit juices, make this cake perfect for diabetics.

    27 people made this

    Serves: 12 

    • 180g sultanas
    • 180g raisins
    • 2 tablespoons brandy
    • 1 tablespoon water
    • 250g pumpkin puree
    • 2 eggs, lightly beaten
    • 120ml pure orange juice
    • 120ml skimmed milk
    • 60g chopped walnuts
    • 1 teaspoon ground cinnamon
    • 1 teaspoon mixed spice
    • 150g self-raising flour
    • 150g wholemeal self-raising flour
    • 1/2 teaspoon bicarbonate of soda

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:12hr soaking  ›  Ready in:13hr30min 

    1. Combine sultanas, raisins, brandy and water; soak overnight.
    2. Preheat the oven to 200 C / Gas 6. Lightly grease a 20cm cake tin.
    3. Mix pumpkin, eggs, orange juice and milk. Add soaked fruit, walnuts, cinnamon and mixed spice. Sift flours and bicarb into pumpkin mixture; mix well. Spoon into prepared tin.
    4. Bake in the preheated oven for 10 minutes, then reduce the heat to 180 C / Gas mark 4 until cooked through and browned, about 65 minutes.

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