Print Options:

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)
1

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

2

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

3

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

4

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.

5

Fold the mixture until combined. Do not overwork.

6

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.

7

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.

Powered by WishList Member - Membership Software