Wholemeal flour, walnuts and naturally sweet dried fruit make this sugar-free, dairy-free and egg-free cake a perfect alternative for diabetics during Christmas.
Quite a good reduced sugar recipe. Made it for my brother, who is Type 1. Used spelt flour instead of wheat, and suspect it would be ok with gluten free flour too. I added 2 eggs to bind, but the final result was still very crumbly- it probably needs gum or more eggs if you are going wheat free, just to give it more 'stick'! It is quite sweet enough with the dried fruit ---which I had soaked in a cup of rum for a week before baking. Next time I am going to try soaking the fruit in strong cold tea overnight (like you would a welsh or Irish tealoaf), as the cake was still quite dry, and feeding the cake with some alcohol once baked. The quantities given in the recipe are huge- enough for two full-sized cakes, so I made one with added walnuts and almond pieces for my brother, and one with dates instead for me, as I am allergic. Will halve the quantities next time to make two 1lb cakes. I do wonder if you could get away with adding some dark agave syrup or unsweetened applesauce, and playing around with the other ingredients to make it moister and more like christmas cake. But as it stands this is a tasty cake, rather like a tealoaf, and my brother was pleased to have one- able to enjoy christmas cake for the first time in years, so thanks for posting. PS it took more than 30 + 45 mins in the oven but I just kept checking until it was done, so no problem really. Normal christmas cake usually takes 2-3 hours on a lower setting. - 28 Dec 2013
I am from the USA and made it this weekend. I am type 2 and I loved it. Tasted traditionally British to me! - 08 Dec 2014
It didn't rise much and mixture tasted artificial. Not tasted finished product yet. Maybe it would get more rise if I made individual cakes. Also I used a hand mixer for 5 minutes on full speed but given the mixture was fairly stiff until I added the milk, it needed to be on full speed. Maybe I killed the raising agents. Not used to throwing it all together and mixing, I always mix in stages, butter and sugar creamed, whisk in eggs then fold in flour and I get great results. Anybody shed any light on the use of hand mixer with this recipe? - 17 Feb 2017