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Super-healthy fruitcake
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Ingredients:
  • 500g sultanas
  • 1 x 375g pkt raisins, coarsely chopped
  • 1 x 300g pkt currants
  • 250g pkt Soft & Juicy Figs, coarsely chopped
  • 125ml (1/2 cup) brandy
  • 125ml (1/2 cup) apple juice
  • Melted butter, to grease
  • 200g 60% less fat margarine
  • 55g (1/4 cup, firmly packed) brown sugar
  • 2 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 115g (1/3 cup) Orange Marmalade
  • 300g (2 cups) wholemeal plain flour
  • 75g (1/2 cup) wholemeal self-raising flour
  • 2.50 gm mixed spice
  • Blanched almonds, to decorate
  • 80ml (1/3 cup) brandy, extra
Instructions:
  • In a large glass or ceramic bowl, mix together the sultanas, raisins, figs, currants, apple juice, and brandy. Cover with plastic wrap and let sit for 6 hours, stirring occasionally to macerate.
  • Preheat your oven to 150°C. Grease a 22cm round cake pan with melted butter and line it with two layers of non-stick baking paper extending 6cm above the edge of the pan.
  • Using an electric beater, cream together the margarine and sugar. Gradually add the eggs and egg whites, one at a time, beating well after each addition until combined. Mix in the marmalade until well combined. Gently fold in the combined flour and mixed spice until just incorporated. Stir in the sultana mixture. Transfer the batter into a prepared pan, smooth the top, tap the pan on the counter to level out the mixture, and top with almonds.
  • Wrap the pan with 3 layers of newspaper, making sure it rises higher than the baking paper. Tie it securely with kitchen string. Bake for 3 hours or until a skewer inserted in the center comes out clean, covering with foil if needed to avoid overbrowning.
  • Drizzle the remaining brandy over the warm cake. Cover the pan with a clean tea towel and let it rest overnight until completely cooled. Enjoy!

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