Gluten free | Grain free | Dairy free | No added sugar 

Serves 8-12 

Ingredients 

  • 550g mixed dried fruit, choose your own with no added sugar
  • 250g pitted prunes, chopped 
  • 70g Sweet As Fibre Syrup (see note) (see note)
  • 50g Zero As Sugar Pure Erythritol (see note)
  • 125g unsweetened apple puree 
  • 300ml filtered water 
  • Pinch baking soda 
  • 1 tsp mixed spice 
  • 1 tsp ground cinnamon 
  • 1 tsp nutmeg powder 
  • 140g almond flour or another nut or seed flour of your choosing
  • 1 tsp baking powder 
  • 2 eggs, beaten 

Method 

  1. Into a heavy bottomed pot, place the mixed fruit, prunes, fibre syrup, monk fruit sweetener, apple puree, water, baking soda, mixed spice, cinnamon and nutmeg and stir to combine.
  2. Bring the mixture to a gentle boil and allow it to simmer for 10 minutes. Take the pot from the heat and allow the mixture to cool for 60 minutes. 
  3. Preheat your oven on 120C and line a deep cake tin with 3 layers of non-stick baking paper. Wrap 3 sheets of newspaper to the outside of the tin and secure the newspaper with kitchen twine. 
  4. Add the almond flour, baking powder and eggs to the fruit mixture and stir well to combine and then spoon the mixture into the prepared cake tin. 
  5. Bake the pudding in the oven for 3-5 hours until firm, but still very moist. The baking time will vary depending on the size of your tin. I use a deep tin, so my pudding takes around 5 hours. The pudding is ready when a skewer inserted into the cake comes out clean. 
  6. Allow to cool for 30 mins in the tin before serving as a pudding or turn the cake out and cool completely on a wire rack. 
  7. Wrap the cake in baking paper and foil and store for up to 2 months in an airtight container or up to 6 months in the fridge, This cake can also be frozen for up to 6 months. 

Note: Both Sweet As Fibre Syrup and Zero As Sugar Pure Erythritol are available at Coles and Woolworths. However, if needed you can substitute fibre syrup with monkfruit syrup and substitute Zero Sugar with erythritol or another natural sugar free sweetener.

Bridget Foliaki-Davis is a chef, nutritionist and 5 x Gourmand World Cookbook Award-winning author.

© Prevention Australia
First published:
Tags:  cake recipeschristmaschristmas cakechristmas recipesfoodhealthy recipesnutritionrecipestreat recipes