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Reduced Fat Rich Christmas Cake

10 servings
Intermediate
40 minutes
Our Reduced Fat Rich Christmas Cake has all the traditional flavours of a classic Christmas cake, but with a healthier twist. Get baking.
This reduced-fat version uses clever substitutions to lower the fat content without compromising on taste.
Recipe Ingredients
How to Prepare
For the Cake
300 g
Dates (10 oz) chopped
200 ml
Orange Juice Unsweetened (7 fl.oz)
3 ml
Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
3 ml
Dr. Oetker Moroccan Almond Extract (2-3 drops)
30 g
Treacle (2 tbsp)
225 g
Wholewheat Plain Flour (8 oz)
1
Dr. Oetker Baking Powder Sachet (1 tsp)
30 g
Mixed Spice (1 tbsp)
450 g
Mixed Dried Fruit (1 lb)
30 g
Apricot Jam or Honey (1 tbsp)
175 g
Dr. Oetker Ready Rolled White Soft Fondant Icing (6 oz)
0.1 g
Sprinkles Sprinkles of your choice to decorate
3
Medium Eggs

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Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
Dr. Oetker Moroccan Almond Extract (2-3 drops)
Dr. Oetker Baking Powder Sachet (1 tsp)
Prep:
40 minutes
1

Pre-heat oven to 170ºC/325ºF/Gas Mark 3 or 150ºC for a fan assisted oven. Grease and line a 20cm (8inch) round, deep cake tin with baking parchment.

2

Put the dates in a saucepan with the orange juice. Bring to the boil, cover and simmer for 10 mins, stiring occasionally, until softened. Leave to cool, then blend in a food processor until smooth.

3

Beat in a few drops of Vanilla and Almond Extract, the eggs and treacle. Mix the flour, baking powder, spice and dried fruit together in a bowl. Gradually work the date mixture into the dry ingredients and transfer to the prepared tin.

4

Smooth the top and bake for 1 hour until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin.

5

Wrap in foil and store for 24 hours before serving.

6

If decorating, brush with apricot glaze. Place the Ready Rolled Icing over the cake and gently trim the edge. Decorate with sprinkles of your choice.

Tips
If you enjoyed this festive recipe, check out our other Christmas Recipes. From Vegan Christmas Cake to Christmas Biscuits. 
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Recipe Ingredients

For the Cake
300 gDates (10 oz) chopped
200 mlOrange Juice Unsweetened (7 fl.oz)
3 mlDr. Oetker Madagascan Vanilla Extract (2-3 drops)
3 mlDr. Oetker Moroccan Almond Extract (2-3 drops)
30 gTreacle (2 tbsp)
225 gWholewheat Plain Flour (8 oz)
1Dr. Oetker Baking Powder Sachet (1 tsp)
30 gMixed Spice (1 tbsp)
450 gMixed Dried Fruit (1 lb)
30 gApricot Jam or Honey (1 tbsp)
175 gDr. Oetker Ready Rolled White Soft Fondant Icing (6 oz)
0.1 gSprinkles Sprinkles of your choice to decorate
3Medium Eggs

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
Picture - Dr. Oetker Moroccan Almond Extract (2-3 drops)
Picture - Dr. Oetker Baking Powder Sachet (1 tsp)
1

Pre-heat oven to 170ºC/325ºF/Gas Mark 3 or 150ºC for a fan assisted oven. Grease and line a 20cm (8inch) round, deep cake tin with baking parchment.

2

Put the dates in a saucepan with the orange juice. Bring to the boil, cover and simmer for 10 mins, stiring occasionally, until softened. Leave to cool, then blend in a food processor until smooth.

3

Beat in a few drops of Vanilla and Almond Extract, the eggs and treacle. Mix the flour, baking powder, spice and dried fruit together in a bowl. Gradually work the date mixture into the dry ingredients and transfer to the prepared tin.

4

Smooth the top and bake for 1 hour until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin.

5

Wrap in foil and store for 24 hours before serving.

6

If decorating, brush with apricot glaze. Place the Ready Rolled Icing over the cake and gently trim the edge. Decorate with sprinkles of your choice.

Tips