Who doesn't like Christmas cake! Here is a sugar-free Christmas cake recipe that actually tastes nice. If you want the ultimate cake (but unfortunately not sugar-free) then add a thin layer of icing at the end. Sublime.
Sugar Free Christmas Cake is an excellent version of the Christmas Cake which is normally laden with sugar (but very nice nevertheless). You can omit the candied peel and cherries and add more dried fruit if you wish. The trick with Christmas cakes is to make two at the same time. Why? Because it is nice to share, and this cake tastes so good that you will want more, guaranteed.
I make my Christmas cake late November and leave it stand for a few weeks. Wrap it up well in grease proof paper and then in foil and store in a cool dark place. This cake tastes better with a bit of age, just make sure you keep it in a cake tin to protect it.
If you want the not-so-healthy version of this cake as well, just roll out some pre-made white icing and cover the cake. You will need to make up a thick sugar syrup and cover the cake in this first. This will allow the icing to stick to the cake.
The ultimate Christmas cake first has a thin layer or marsipan (almond) flavoured icing applied, then an equally thin layer of plain white icing applied. Very “non-healthy”, I like to live in the moment, a piece of this cake SO nice with a small glass of whisky or your favourite tipple on Christmas day. Christmas is but once a year, try not to stress!
175g stone ground flour
1 teaspoon mixed spice
75g almonds, ground
50g almonds, chopped
juice and grated rind of 1 lemon
125g candied peel
125g glace cherries
2 tablespoons brandy
Cook dates in the water until soft, cool
Mix in butter
Beat in eggs, one at a time.
Add flour and spice
Add remaining ingredients.
Pour into a well greased and lined cake tin.
Bake 150 C for three hours.