Fruit Cake Recipe
Recipe by Benecol Chef
30m Prep
75m Cook
0.8g per serving
You don't boil the cake, just the ingredients before you bake it.
Serves 10
Serving Info:
One serving contains 0.8g of your daily requirement of 1.5-2.4g of plant stanols
Ingredients:
- - 115g Benecol® Buttery Spread
- - 300g raisins
- - 100g ready to eat dried apricots, chopped
- - 50g dates, chopped
- - 150g light brown sugar
- - 1 tsp bicarbonate of soda
- - 200ml water
- - 40g glace cherries, halved
- - 2 eggs, beaten
- - 225g wholemeal self raising flour
- - 1 tsp cinnamon
- - 2 tsp ground ginger
- - 30g chopped almonds
- - 2 tbsp runny honey to serve (optional)
Method:
- Use a little of the Benecol® Buttery Spread to grease a 20cm round cake tin and line the base with baking parchment.
- Place all the Benecol® Buttery Spread, dried fruit, sugar, bicarbonate of soda and water in a large pan. Bring to the boil and simmer gently, stirring occasionally for 10 minutes, until syrupy. Leave to cool for 10 minutes.
- Preheat the oven to Gas Mark 3/160ºC/fan oven 140ºC. Beat the cherries and eggs in to the mixture. Sift over the flour and spices, adding any bran left in the sieve and mix well. Spoon into the prepared tin, scatter over the nuts and bake for 1hr 15 minutes or until a skewer inserted comes out clean. Leave in the tin for 15 minutes before cooling on a wire rack. Store in an air tight container for up to a week.
- Serve in wedges drizzled with the warm honey if using.
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Nutrition Information
Per serving (133.5g)
Suitable for vegetarians
Plant Stanol intake (g)
0.8
Energy (kJ/kcal)
1430*/342
Protein (g)
6.2
Carbohydrate (g)
59.4*
of which sugars (g)
45.3*
Fat (g)
10.9
of which saturates (g)
2.4*
of which mono-unsaturates (g)
5.4*
of which poly-unsaturates (g)
2.4*
Salt (g)
0.5*
Fibre (g)
5.0*
* Indicates estimated value in nutritional table
+Not including runny honey