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Christmas Cake
- ¼ cup mixed peel
- 1½ cups sultanas
- 1½ cups chopped dates
- ½ cup currants
- 1/3 cup lemon juice
- 3 tablespoons sugar or Splenda*
- 1 cup crushed unsweetened pineapple with a little
- of the juice
- ¼ cup brandy or whisky
- 2 egg whites or substitute*
- 2 cups wholemeal self-raising flour
- 1 teaspoon mixed spice
- ½ teaspoon nutmeg
- 1 teaspoon lemon essence
Preheat oven to 170?. Line sides and base of a non-stick square cake tin with baking paper.
Place mixed peel, sultanas, chopped dates, currants, lemon juice and sugar or Splenda in a small saucepan and cook for 5 minutes (or microwave on HIGH for 3 minutes). Set aside to cool
Place fruit into a bowl and stir through remaining ingredients. Spoon into tin and bake for 25-35 minutes. Allow to cool in tin. Remove from tin and cut into slices.
Serves 14
Per slice: Kilojoules: 933 (sugar) 892 (Splenda) Calories: 223 (sugar) 213 (Splenda) Fat: O. 7 g
Saturated fat: O. 1 g Fibre: 5.8 g Carbohydrate: 48.3 g (sugar) 45.7 g (Splenda)
Protein: 4.3 g |
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