Christmas just wouldn’t be same in our household without a delicious Christmas cake to eat and enjoy over the festive season. I made this sugar free Christmas cake as an experiment and it is truly amazing, its succulent and tasty a perfect combination especially with a cuppa. Unfortunately ladies it’s not calorie free just sugar free. Don’t think it’s going to last long in our house, may need to make another before Christmas.
Christmas cake is traditionally made well in advance, but without the sugar, it will only stay fresh for a few days providing it is stored in an air tight container. Remember to ask every one in your household to give it a stir and make a wish as it is good luck.
Sugar Free Christmas Cake
This is a wonderful, heavy, fruit cake containing plenty of delicious spices, with the nutty texture you can create your very own warm, wintery flavour.
250g (9oz) plain flour
Pinch of salt
Half a tsp ground ginger
Half a tsp ground cinnamon
200g (7oz) butter
Six good tbsp rice syrup
Four large eggs
900g (2lbs) mixed dried fruit
100g (3.5oz) chopped mixed nuts
Zest of an orange and lemon
Preheat your oven to 150 deg C/gas mark 2.
Grease a 20cm (8 ins) cake tin and line the bottom and sides with baking paper set aside.
Sieve the flour, salt and spices into a large bowl.
Melt the butter and rice syrup in a small pan over a low heat.
Pour the hot liquid into the large bowl with your dry ingredients and stir.
Beat the eggs and then stir in.
Add the dried fruit, chopped nuts and zest.
Spoon your mixture in, creating a slight dip in the middle as you do.
Bake slowly in the middle of the oven for up to three hours. Insert a skewer to check if the cake is ready.
When cooked all the way through, remove from the oven and leave to cool.
It really is your decision of how you decorate this yummy fruit cake, to give it that rustic look I added some sprigs of holly. Hope you enjoy making and eating this cake, one slice just never feels enough!!