Cane Sugar Free Christmas Cake

Cane Sugar Free Christmas Cake

16 People
Prep Time
15 Minutes
Cooking Time
3 Hours

What would Christmas be without Christmas cake? Made with brandy and a delicious variety of dried fruits you would never know this version is cane-sugar free.

Images: Photographically

225 g plain flour
pinch of salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
200 g butter
6 tbsps Pureharvest Rice Malt Syrup,
4 eggs
300 g sultanas
300 g raisins
100 g dates
pitted and chopped
100 g prunes
pitted and chopped
zest of 1 lemon
zest of 1 orange
1/4 cup orange juice
1/2 cup brandy
plus extra for brushing

Start this recipe a day ahead to soak the fruit. Place the dried fruit, lemon and orange zest in a bowl with the orange juice and brandy. Cover and leave to soak overnight.

Preheat oven to 150ºC. Grease a 20cm springform cake tin and line the bottom and sides with two layers of baking, greasing in between the two layers.

Sieve flour, salt and spices into a large bowl. Melt the butter and Rice Malt Syrup in small pan over a low heat. Pour the butter mixture into the dry ingredients and stir well to combine. Beat the eggs and then stir in. Add the fruit and mix well to combine.

Spoon the mixture evenly into the prepared tin and bake in the middle of the oven for 3 hours, or until a skewer inserted in the middle comes out clean. Check the cake after the first 2 or so hours and if the top begins to over-brown, cover with a sheet of baking paper.

When cooked, remove from the oven and brush the top generously with the extra brandy. When completely cooled, wrap the cake in foil and store in a cool, dark spot.


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