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Luxury Christmas Cake with Splenda Marzipan

Servings: Makes 1 (8-inch/20cm) cake, 14 servings
Comments:
"A guest to Diana's Desserts website requested some ideas for a Christmas Cake for her recently diagnosed Mother-In-Law with diabetes. I found this recipe for what sounds like a very scrumptious and traditional Christmas Cake on Splenda.co.uk's website. Hope you make this and that it becomes a Christmas favorite.

This is by no means a low calorie, low-fat or low-carbohydrate (sugar) dessert but all of the above are at least half of what a regular Christmas Cake (made with sugar) would be. So for the diabetics and others on a low-fat or low-sugar diet, still be careful and eat only a small serving and watch your other carbohydrate and fat intake for the day so you can enjoy this special treat.

The ingredients are mostly in weights as that's how they do it in the UK. So, get out your kitchen scales. Diana, Diana's Desserts

Ingredients:
Ingredients:
For the Christmas Cake:
9 oz./250g raisins
9 oz./250g sultanas
9 oz./250g currants
4 oz./110g glace cherries, halved
3 oz./75g dried cranberries
2 oz./50g candied peel, chopped
15 oz./450ml non-fat or skim milk
9 oz./266ml polyunsaturated fat spread (59% fat)
8 tbsp. Splenda Granulated
5 eggs, beaten
3 oz./75g chopped walnuts
4 1/2 oz./125g plain flour (In the US it's called all-purpose flour)
4 1/2 oz./125g self-raising flour

For the Splenda Marzipan:
10 oz./300g ground almonds
2 eggs, beaten
10 tbsp. Splenda Granulated
1 tbsp. almond essence or almond extract

Instructions:
For the Christmas Cake:
Preparation time: 20 minutes plus soaking time
Cooking time: 4 to 4 1/2 hours

For the Splenda Marzipan:
Makes: Enough to cover a 8-inch/20cm cake
Preparation time: 5 minutes plus 1 hour chilling time
Cooking time: No cooking required

For the Christmas Cake:
1. Place all the dried fruit in a large bowl and pour over the milk. Leave to soak in the refrigerator overnight or until virtually all the milk is absorbed.
2. Preheat the oven to 300 degrees F/150 degrees C/Fan/Gas Mark 2. Line a 8-inch/20cm deep cake pan and tie a double layer of newspaper or brown paper around the outside.
3. Beat together the spread and the Splenda Granulated until pale and smooth. Gradually beat in the eggs a little at a time until well combined. Fold in the walnuts, half the flour and half the soaked fruit and then the remainder of both.
4. Spoon into the prepared pan, making a slight dip in the middle to allow the cake to rise to a level surface and bake for 4 to 4 1/2 hours. The cake should be golden, slightly shrunken from the sides and a skewer inserted should come out clean.
5. Leave to cool in the pan before covering with foil and storing in an airtight container in the refrigerator.

Makes 1 (8-inch/20cm) cake, 14 servings.

For the Splenda Marzipan:
1. Beat all the ingredients together using a wooden spoon or electric mixer, until smooth. Cover and chill for 1 hour before using.
2. Lightly flour a work surface and roll the marzipan to approx 3/8-inch/1cm thickness. If not using right away, cover with plastic kitchen wrap and store in the refrigerator for up to 5 days.

Tips:
Cake can be stored in an airtight container in the refrigerator for up to 1 week.
If you want an extra moist cake, skewer down to the bottom in several places and drizzle over 4 tbsp. brandy, whiskey or rum. (Not included in Nutrition Information).
Use the Splenda marzipan to cover the Christmas cake by making shapes with cutters to decorate the top.

Nutritional Information

Per portion with Splenda Marzipan (excluding brandy, whiskey and rum): Energy: 2188kJ/523kcal Carbohydrate: 56.4g Fat: 26.6g

Source: Splenda UK
Date: October 20, 2006