Nut-free Christmas cake recipe

  • Serves 12
  • 20 mins to prepare and 1 hr to cook
  • 360 calories / serving
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Celebrate the festive season in style with a nut-free Christmas cake. This fruitcake is quick and easy, and packed full of spiced dried fruits.

  1. Heat the oven to gas 4 180°C, 160°C fan. Butter and line the base and sides of a deep, round 20cm (8in) cake tin with greaseproof paper. Beat together the butter and sugar until creamy, then add the eggs and treacle and beat until combined fully. Put the raisins and cranberries in a small microwavable bowl, cover with the brandy and microwave for 30 seconds. 
  2. Sift in the flour, spices and baking powder, then mix well before folding in the apple, dried fruit and brandy.
  3. Spoon the mixture into the prepared cake tin and bake in the oven for 1 hour, until a skewer comes out clean. Leave to cool in the tin for 5 minutes, then remove and cool completely on a wire rack. 

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  • Ingredients

  • 200g butter, softened
  • 200g dark brown soft sugar
  • 3 large eggs, beaten
  • 1 tbsp black treacle
  • 200g self-raising flour
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 Bramley apple (about 220g/7oz), cored and finely chopped
  • 150g (5oz) Tesco Wholefoods raisins
  • 150g (5oz) Tesco Wholefoods cranberries
  • 2 tbsp brandy
  • Energy 1510kj 360kcal 18%
  • Fat 16g 23%
  • Saturates 9g 47%
  • Sugars 37g 41%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 51.9g Protein 4.2g Fibre 2g


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