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Pure Fruit Cake

Prep time: 105mins | Difficulty: easy | Serves: 12

The puréed dates act as a fat substitute in this recipe and bind all the fruit together to produce a cake that is rich enough for a Christmas cake. All it needs is Santa!

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Nutritional information per serving (1/12 of recipe)

Fat

1.9g 

Saturated

0.2g 

Carbohydrate

N/a 

Protein

N/a 

Calories

250kcals 

Ingredients

  • Cooking spray for greasing
  • 250g (2 cups) stoned/pitted dates
  • 300ml (10 fl oz) water
  • 175g (1 1/2 cups) seedless/dark raisins
  • 125g (1 cup) sultanas/golden raisins
  • 125g (1 cup) currants
  • 50g (1/3 cup) Candies/candied fruit mixed peel, chopped
  • 175g (1 1/2 cup) wholemeal/whole grain plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon mixed spice/pumpkin pie spice
  • grated rind and juice of 1 orange or lemon
  • 25g (0.8oz) ground almonds
  • Can be decorated with a few walnuts and glace cherries (optional)

Method

  1. Grease a 1kg (35oz) loaf tin. Place the dates in a saucepan with the measured water and heat gently until they are soft. Remove from the heat and mash with a fork until puréed.
  2. Place the date purée in a bowl with all the remaining ingredients, except the flaked almonds, and 4 tablespoons of water. Mix together well. Spoon the mixture into the prepared tin and level the top. Sprinkle with flaked almonds.
  3. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 1½ hours until a skewer inserted into the middle comes out clean. Towards the end of the cooking you may need to protect the top of the cake with foil.
  4. Allow the cake to cool a little in the tin, then turn out and finish cooling on a wire rack.
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