1 cup sultanas
½ cup raisins
½ cup currants
½ cup (100g) glace cherries (cut in ½)
? cup mixed peel
? cup raw sugar
2 teaspoons mixed spice
1 cup water
¾ teaspoon bicarb soda
1 cup mashed pumpkin (250g raw)
3 egg whites
½ cup brandy or rum
2 cups self-raising flour
¼ cup (30g) whole blanched almonds (optional)
Place dried fruit, sugar, spice and water in a saucepan, and boil for 3 minutes.
Stir in bicarb soda and leave to cool. Boil or microwave pumpkin, drain and mash, and leave to cool.
Preheat oven to 180ºC fan forced.
Mix pumpkin and fruit mix together, beat in egg whites.
Add brandy, then add flour in one go to fruit mix and gently fold until ingredients are combined. Pour mixture into a cake tin that has been coated with cooking spray.
Decorate top of cake with almonds (optional). Bake 55-60 minutes.
In hot/humid weather it is best to keep cake refrigerated.
VARIATIONS: TO MAKE AN EASIER CHRISTMAS CAKE, REPLACE SULTANAS, RAISINS, CURRANTS, MIXED PEEL AND GLACE CHERRIES WITH 3 CUPS 500g DRIED MIXED FRUIT, OR FOR AN EVEN LOWER FAT COUNT, OMIT ALMONDS.
PER SLICE ALMONDS W/OUT ALMONDS
FAT TOTAL 1.4g 0.4g
SATURATED 0.2g 0.1g
FIBRE 2.1g 1.9g
PROTEIN 3.6g 3.2g
CARBS 38.2g 25.1g
SUGAR 25.2g 25.1g
SODIUM 199mg 199mg
KILOJOULES 812 (cals 193) 765 (cals 182)
GI RATING Medium Medium
Recipe by Annette Sym
Read her diet tips in our AGFG blog, tag cloud 'Symply Too Good'.