Name: Christmas Cake
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Ingredients: 350 g raisins; 200 g dried dates; 100 g glace cherries, halved; 75 g dried cranberries; 50 g dried apricots; 1 teaspoon lemon juice + the peel from half a lemon; 400 ml skimmed milk; 200 g butter; 5 eggs, beaten; 75 g chopped walnuts; 225 g plain flour; 2 teaspoons baking soda; 8 tablespoons SPLENDA® Granulated; 300 g ground almonds; 2 eggs, beaten; 1 tablespoon almond essence or almond extract; 10 tablespoons SPLENDA® Granulated

Christmas Cake

Makes16 servings
Prep Time30 min
Cook Time3 hr 30 min
Total Time4 hr
Calories484
Made withSplenda Granulated Sweetener

Ingredients

For the cake

350 g raisins
200 g dried dates
100 g glace cherries, halved
75 g dried cranberries
50 g dried apricots
1 teaspoon lemon juice + the peel from half a lemon
400 ml skimmed milk
200 g butter
5 eggs, beaten
75 g chopped walnuts
225 g plain flour
2 teaspoons baking soda
8 tablespoons SPLENDA® Granulated

For the marzipan

300 g ground almonds
2 eggs, beaten
1 tablespoon almond essence or almond extract
10 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy484 kcal620.51%
Total Fat26.00 g33.33%
of which saturates8.40 g3.05%
Total Carbohydrate51.00 g18.55%
of which sugars32.00 g11.64%
Protein11.00 g22%

Instructions

For the cake

1

Place all dried fruits together in a bowl covered in milk. Leave in the refrigerator overnight or until all the milk is absorbed.

2

Preheat the oven to 150°C.

3

Cover a 20 cm deep round cake tin with baking paper on all sides.

4

Whip the eggs nice and fluffy and add the Splenda Granulated, add the melted butter to this mixture (make sure it’s not too warm), and the lemon juice and peel. Mix well.

5

Mix the flour, baking soda, and nuts in a separate bowl, and fold carefully through your egg mixture.

6

Add the soaked dried fruits to the mixture and fold them together.

7

Spoon this into the cake tin, making a slight dip in the middle to allow the cake to rise to a level surface, and bake for approximately 3.5 to 4 hours until golden. Test if the cake is by inserting a skewer, if it comes out clean, your cake is ready.

8

Leave to cool in the cake tin before storing it in an airtight container in the refrigerator.

For the marzipan

9

Mix all ingredients to a smooth mixture. Set aside to chill for 1 hour before using.

10

Gently flour your working surface and roll the marzipan to 1cm thickness and cover your cooled cake with the marzipan.

Made with