Fruit Cake - Healthy - Finished as Simnel Cake
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Fruit Cake - Healthy - Finished as Simnel Cake calories by ingredient
Introduction
Even though I made this recipe as a Simnel cake - it would be lovely as a Fruit cake - without the almond paste.If you make the cake as a Simnel cake - the separate recipe for Almond Paste is the correct quantity needed in total, or you can buy the marzipan/almond paste from a store.
Using my Almond Paste Recipe adds 115 calories to each portion.
Instead of Sultanas and raisins you can use 6.75 cups mixed dried fruit
Served in 30 portions each portion of this cake would give 1 serve of dried fruit (1/4 cup) and if finished as a Simnel cake would also supply 1 serve of nuts!! Even though I made this recipe as a Simnel cake - it would be lovely as a Fruit cake - without the almond paste.
If you make the cake as a Simnel cake - the separate recipe for Almond Paste is the correct quantity needed in total, or you can buy the marzipan/almond paste from a store.
Using my Almond Paste Recipe adds 115 calories to each portion.
Instead of Sultanas and raisins you can use 6.75 cups mixed dried fruit
Served in 30 portions each portion of this cake would give 1 serve of dried fruit (1/4 cup) and if finished as a Simnel cake would also supply 1 serve of nuts!!
Number of Servings: 30
Ingredients
-
500g (17oz) sultanas
375g(13oz) raisins, coarsely chopped
250g(8oz) dried apricots, chopped coarsely
250g(8oz) Figs, coarsely chopped
250ml (1 cup) apple juice
2 tsp olive oil to grease tin
200g(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
Tips
Note: The marzipan recipe is separate - but the quantity given is right for this size cake.
Above and In the web edition Chair Treasures magazine for May 2012 - I have added photos with the stages of making this cake.
Directions
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
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