Rosemary Conley’s low-fat Christmas cake recipe

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makes: 20
Skill: medium
Prep: 30 min
Cooking: 2 hr 30 min

Nutrition per portion

Calories 228 kCal 11%
Fat 2.8g 4%
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  • Life’s too short to deprive yourself at Christmas and if you love your pudding here’s a low-calorie Christmas cake that won’t ruin your diet


    • 225g no pre-soak prunes, pitted
    • 115g cooking apple, grated
    • 175g dark muscovado sugar
    • 4 eggs, beaten
    • Zest of 1 lemon and 1 orange
    • 175g self-raising flour, sifted
    • 1tbsp mixed spice
    • 50g sunflower seeds
    • 225g currants
    • 225g sultanas
    • 225g raisins
    • 115g glacé cherries
    • 120ml brandy
    • 2tbsp apricot jam, to glaze
    • You'll also need:
    • 20cm x 7.5cm deep cake tin


    • Preheat the oven to 170ºC/325ºF/gas 3. Line a cake tin with parchment paper.

    • In a large mixing bowl mix together the prunes and apple. Add the sugar, then beat in the eggs a little at a time. Press down to squash the prunes.

    • Mix in the lemon and orange zest, then carefully fold in the flour, spice, sunflower seeds and dried fruit.

    • Gradually stir in the brandy, then pour into the prepared cake tin.

    • 5 Using the back of a metal spoon, make a slight dip in the centre to allow for an even top once baked. Bake for 2-2½ hrs or until a metal skewer inserted into the cake comes out clean. Cool on a wire rack. Remove the parchment paper and brush with warmed apricot jam.

    Top tip for making Rosemary Conley’s low-fat Christmas cake

    This cake is best made a week in advance and stored in an airtight container.

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