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Low GL Christmas Cake

This cake was devised to support those with blood sugar problems such as diabetes, pre diabetes and gut conditions such as irritable bowel syndrome. However, it is also great as a delicious, low GL substitute for the real thing, as long as you keep to a small/medium slice. Note that because it has a low sugar and alcohol content, it will not keep for more than a week, but can be frozen.

Difficulty to prepare: Easy

Servings: 8 - 10


  • 170g pitted prunes

  • 115g dried apple rings

  • 115g dried apricots

  • 50ml brandy or tea

  • 1 small apple, washed and grated

  • Zest and juice of 1 orange

  • 1 tsp ground ginger

  • ½ tsp ground cinnamon

  • ½ tsp fresh grated nutmeg

  • 2 tsp vanilla essence

  • 170g soft butter

  • 85g xylitol

  • 4 medium eggs

  • 85g ground almonds

  • 85g rice bran (or wholemeal flour)

  • 1 tsp gluten free baking powder


  • The day before you make the cake, chop the dried fruit into a bowl and pour over the brandy/tea, leave overnight, stirring occasionally.

  • Line a 20cm deep cake tin with a double layer of greaseproof paper.

  • Set the oven to 150 C fan assisted, or 160 C electric (gas mark 2).

  • Cream the butter and xylitol, stir in the chopped fruit, orange zest and grated apple.

  • Add the vanilla and spices and beat the eggs in one at a time. Don’t worry if it looks a bit curdled, it will be fine!

  • Stir in the ground almonds, rice bran and baking powder thoroughly.

  • Finally stir in the juice from half the orange to start with, adding more if necessary to make a soft consistency.

  • Pour into the cake tin and level the top.

  • Bake for 1.5 – 2 hrs until a skewer comes out clean. If the top is getting too dark put a piece of foil over it.

  • As soon as the tin is cool enough to touch, put a piece of foil tightly over the top and leave till completely cold – this softens the top of the cake.

  • Remove from the tin and wrap in a double thickness of foil.

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