Nutritional Info

Nutrition Facts

Serving Size 1 (96g)

Calories 194
Calories from Fat 82 (42%)
Amount Per Serving %DIV
Total Fat 9.1g 14%
Saturated Fat 1g 5%
Monounsaturated Fat 4.3g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 203.9mg 9%
Potassium 103.1mg 2%
Total Carbohydrate 19.6g 7%
Dietary Fiber 1.1g 5%
Sugars 2.9g
Protein 1.5g 3%

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Recipe Description
This is a dense, moist cake, spicy and filled with holiday fruits. Perfect for serving to guests, or gift giving.
Prep time
24 hr 30 min
Cook time
1 hr 30 min
Ready In
26 hr


Serves Tool

Serves To:USMetric
3 Ounce(oz)  currants
3 Ounce(oz)  glace cherries, halved
2 Ounce(oz)  mixed peel, chopped
8 Ounce(oz)  apple juice
1 Ounce(oz)  hazelnuts, toasted
2 Teaspoon(t)  pumpkin seeds
2 Slice(sli)  stem ginger in syrup, chopped finely
4 Ounce(oz)  skimmed milk
4 Ounce(oz)  sunflower oil
8 Ounce(oz)  self raising flour
2 Teaspoon(t)  mixed spices
3 Teaspoon(t)  brandy or rum
1   lemon rind, grated
3 Teaspoon(t)  apricot jam
3 Ounce(oz)  raisins
3 Ounce(oz)  sultanas


A Place the sultanas, raisins, currants, halved cherries and mixed peel in a bowl and stir in the apple juice. Cover and leave to soak overnight. Preheat the oven to 300 degrees F. Lightly grease and line a 7 inch square cake tin. Add the hazelnuts, pumpkin seeds, ginger and lemon rind to the fruit. Stir in the milk, oil, sifted flour, spices, and the brandy or rum jam. Spoon into the prepared tin and bake for 1 1/2 hours, or until golden brown and firm to the touch. Turn out and cool on a wire rack. Brush with sieved apricot jam and decorate with glace fruits, if desired.

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Eggless Christmas Cake
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