|115g Benecol® Buttery Spread|
|100g ready to eat dried apricots, chopped|
|50g dates, chopped|
|150g light brown sugar|
|1 tsp bicarbonate of soda|
|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)|
You don't boil the cake, just the ingredients before you bake it.
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.
- 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.