Christmas Cake

Christmas Cake

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


    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%


    For the cake


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


    Preheat the oven to 150°C.


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


    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.


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


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


    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.


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

    For the marzipan


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


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

    Made with

    Splenda Granulated Sweetener

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