Last-Minute Christmas Cake Recipe by Slimming World

Last-Minute Christmas Cake Recipe by Slimming World

Last-Minute Christmas Cake Recipe by Slimming World. If you think making a Christmas cake is difficult, then think again. This one-pot wonder is a breeze to make and can be made in advance or last minute. Either way it never disappoints.

About Time:

• Prep Time: 15 mins
• Cook Time: 1hour 30 mins
• Total Time: 1 hour 45 mins
• Yield: Serves 20
• Slimming World:  5½ Syns per serving

Ingredients:

• 500g assortment of dried fruits
• 250ml freshly brewed hot black tea
• 3 tablespoons sweetener granules
• 2 teaspoons mixed spice
• 250g prepared pumpkin or butternut squash chunks
• 2 large eggs
• 1 tablespoon Sarson’s Browning
• 1 teaspoon bicarbonate of soda
• 100g plain wholemeal flour
• 100g plain flour

Instructions:

1. In a non-stick pan over medium heat, combine dried fruit, hot black tea, sweetener, and mixed spice. Slowly bring the mixture to a boil, stirring continuously. Simmer uncovered for 3 minutes. Remove from heat, cover, and let it plump up overnight.
2. The next day, preheat the oven to 160°C/fan 140°C/gas 3. Line the base and sides of a deep 20cm x 20cm cake tin with non-stick baking paper.
3. Boil the pumpkin or squash chunks in a pan of water over high heat for 15 minutes. Drain well, transfer to a food processor, and blend into a smooth purée.
4. Add the puréed pumpkin or squash, eggs, Sarson’s Browning, and bicarbonate of soda to the fruit mixture. Sift in both flours and gently mix.
5. Spoon the mixture into the prepared tin, leveling the surface lightly. Bake the cake for 1 hour or until a skewer inserted into the center comes out clean. Let the cake cool in the tin.
6. Once cooled and ready to serve, remove the cake from the tin and cut it into 20 slices. Wrap the cake in greaseproof paper and foil, then store in an airtight container for up to 1 week.

Tips:

• Choose a variety of high-quality dried fruits for a rich and diverse flavor profile. Consider using a mix that includes raisins, currants, sultanas, and chopped dried apricots.
• Experiment with different types of black tea to add nuanced flavors to the cake. .
• Adjust the sweetener to your taste preferences. .
• If you don’t have pumpkin or butternut squash, consider using sweet potato puree as a substitute.
• Ensure thorough lining of the cake tin with non-stick baking paper to prevent sticking and ease in removing the cake later.
• Perform the skewer test in a few different spots to guarantee that the cake is thoroughly cooked. If the skewer comes out clean, it’s ready.
• Consider serving the cake with a dollop of Greek yogurt or a light dusting of powdered sugar for an extra touch of elegance.
• To truly save time, you can pre-mix the dry ingredients and store them in an airtight container. This way, when you’re ready to bake, you only need to combine them with the wet ingredients.
• Adjust the size of the cake slices based on your preference and the number of guests. You can opt for smaller, bite-sized portions for a party or larger slices for a family gathering.