Fruit Cake - Healthy - Finished as Simnel Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
500g (17oz) sultanas 375g(13oz) raisins, coarsely chopped 250g(8oz) dried apricots, chopped coarsely250g(8oz) Figs, coarsely chopped 250ml (1 cup) apple juice 2 tsp olive oil to grease tin200g(7oz) 60% less fat margarine 55g (1/4 cup), firmly packed) brown sugar 2 eggs, at room temperature 2 egg whites, at room temperature 115g (1/3 cup) St Dalfour Orange Marmalade (pure orange spread - no added sugar) 300g (2 cups) wholemeal plain flour 75g (1/2 cup) wholemeal self-raising flour 2 tsp mixed spice
1. Combine the sultanas, raisins, figs, apricots, and apple juice in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
If you are using Almond Paste make it before you make the cake mixture , to have it ready.
2. Preheat oven to 150°C (300F). Brush a round 24cm (9 1/2" - 10")(base measurement) cake pan with olive oil to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm (2") above the edge of the pan.
3. Use an electric beater to beat the margarine and sugar in a bowl. Add the eggs and egg whites, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. The mixture is very stiff and you need to ensure you have mixed the fruit in fully - use a large mixing bowl to give you room to mix thoroughly. Spoon into prepared pan and smooth the surface.
If you are making a Simnel cake spoon half the mixture into the cake pan, pack down well and smooth top, roll out 1/3 Almond Paste recipe to a circle to fit the cake, place on the mixture in the tin, then spoon the rest of the mixture on top. Pack down carefully but enough to ensure you have no air holes, smooth the top. -
Tap the pan on the benchtop to settle the mixture.
4. Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string.(not plastic!!) Bake, covering with foil if necessary to prevent over browning, for 3 hours or until a skewer inserted into the centre comes out clean.
NOTE: I used a silicon cake pan - and it only took 2hrs and 10 min - but it is done when a skewer inserted in the center right to the base, comes out clean.
5. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve, or finish decorating with Almond Paste, as shown.
Serving Size: Serves 30
If you are using Almond Paste make it before you make the cake mixture , to have it ready.
2. Preheat oven to 150°C (300F). Brush a round 24cm (9 1/2" - 10")(base measurement) cake pan with olive oil to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm (2") above the edge of the pan.
3. Use an electric beater to beat the margarine and sugar in a bowl. Add the eggs and egg whites, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. The mixture is very stiff and you need to ensure you have mixed the fruit in fully - use a large mixing bowl to give you room to mix thoroughly. Spoon into prepared pan and smooth the surface.
If you are making a Simnel cake spoon half the mixture into the cake pan, pack down well and smooth top, roll out 1/3 Almond Paste recipe to a circle to fit the cake, place on the mixture in the tin, then spoon the rest of the mixture on top. Pack down carefully but enough to ensure you have no air holes, smooth the top. -
Tap the pan on the benchtop to settle the mixture.
4. Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string.(not plastic!!) Bake, covering with foil if necessary to prevent over browning, for 3 hours or until a skewer inserted into the centre comes out clean.
NOTE: I used a silicon cake pan - and it only took 2hrs and 10 min - but it is done when a skewer inserted in the center right to the base, comes out clean.
5. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve, or finish decorating with Almond Paste, as shown.
Serving Size: Serves 30
Nutritional Info Amount Per Serving
- Calories: 230.2
- Total Fat: 5.3 g
- Cholesterol: 12.3 mg
- Sodium: 193.4 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 3.2 g
- Protein: 3.2 g
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