Sugar Free Christmas Cake

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 BEST Christmas cake first has a layer or marsipan flavoured icing applied, then a layer of plain white icing applied. Very naughty indeed, but so nice with a small glass of brandy, rum or whisky on Christmas day. Christmas is but once a year.


  • 175g  dates
  • 60ml water
  • 175g butter
  • 5  eggs
  • 175g stone ground flour
  • 1 teaspoon mixed spice
  • 75g almonds, ground
  • 50g almonds, chopped
  • 225g currants
  • 175g raisins
  • 175g sultanas
  • 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.

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