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Christmas Cake

Yields20 Servings

 1 ½ cups white self-raising flour
 1 ½ cups wholemeal self-raising flour
 ½ cup brown sugar
 4 eggs, large
 ½ cup canola oil
 1 ¼ cups reduced fat milk
 1 cup sultanas
 1 cup carrot, grated
 ½ cup dried apricots, diced
 ¼ tsp ginger, ground
 ¼ tsp nutmeg, ground
 ½ tsp cinnamon, ground
 ½ cup sunflower seeds
 ½ cup pumpkin seeds
 16 cherries, seeded and cut in half (16 cherries is approx. 1 cup pitted)

Preheat oven to 160°C. Line a 20cm cake tin with baking paper.


Place both flours and brown sugar in a large mixing bowl and mix well.


In a separate bowl, whisk together the eggs, oil and milk.


Add the egg mixture to the flour mixture, then add sultanas, carrot, apricots, ground ginger, nutmeg and cinnamon, half of the sunflower seeds and half of the pumpkin seeds.


Fold the mixture until combined. Do not overwork.


Pour the mixture into the cake tin and sprinkle with the remaining sunflower seeds and pumpkin seeds. Lay the cherries on top, cut side face up.


Cook in the oven for 45 mins – 1 hour, or until a skewer inserted into the centre comes out clean.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 231
% Daily Value *
Total Fat 11.2g18%

Saturated Fat 1.4g7%
Sodium 156mg7%
Total Carbohydrate 24.7g9%

Dietary Fiber 2.7g11%
Sugars 11.8g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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