Christmas cake is a “must have” to help celebrate Christmas. It is fruity and luscious with an intoxicating aroma. Here is a Fruit Cake without butter for those looking for a low fat version.

Ingredients

• 375 gm mixed dried fruit (pick out the glaçe cherries)
• 1 cup of orange juice (or 1/2 cup brandy & 1/2 cup orange juice)
• 100 ml peanut oil
• 50 gm brown sugar
• 75 ml molasses
• 2 eggs
• 1 teaspoon orange zest
• 1 teaspoon vanilla essence
•  ½ teaspoon ground cinnamon
• ½ teaspoon All-spice powder
• 150 gm plain flour (leave 2 tablespoons for fruit)
• 75 gm ground almond
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 18 pecans

Method

1. Place mixed fruit in a saucepan with orange juice (and brandy) and simmer for 5 minutes. Turn off heat and let the fruit soak overnight.
2. Pre-heat oven to 160ºC and line a 18 cm round baking tin with baking paper. Use double layers of baking paper and double the height of the tin.
3. Place oil, brown sugar and molasses into a bowl and whisk until combined.
4. Add the eggs, a little at a time, and beat until well incorporated.
5. Add orange zest, vanilla essence, ground cinnamon and all spice and mix to combine.
6. Add flour (leave 2 tablespoons for fruit), baling powder, baking soda and ground almond (a third at a time). Mix well with a spatula. Set aside.
7. Sprinkle the reserved flour onto the fruit and stir into the fruit to combine.
8. Add fruit to the cake mixture (reserve 2 tablespoons of soaked fruit for garnish) and stir in to mix well.
9. Spoon cake mixture into baking tin and smooth the top with a spatula.
10. Decorate the top with glaçe cherries, reserved soaked fruit and pecans.
11. Place on the lowest rack and bake in a 160ºC pre-heated oven for 1 hour. Then at 140⁰C for 1.5 hours.
12. Test for doneness with a skewer. It should come out clean.
13. Let the cake cool in the tin for 20 minutes before removing.
14. Dust with icing sugar.