Diabetic Christmas Cake

Winter 2008

  • 18 ounces raisins
  • 9 ounces currants
  • 4 ounces glace cherries, halved
  • 3 ounces dried seedless prunes, chopped
  • 2 ounces candied peel, chopped
  • 15 ounces non-fat or skim milk
  • 9 ounces vegetable soft margarine
  • 8 tablespoons Splenda sweetener
  • 4 eggs, beaten
  • 2 teaspoons browning
  • 2 teaspoons vanilla
  • 3 ounces peanuts, chopped
  • 1 teaspoon cinnamon
  • 4 1/2 ounces whole wheat flour
  • 4 1/2 ounces all-purpose flour
  • 2 teaspoons baking powder


  1. Place dried fruit in a large bowl and pour over the milk. Leave to soak in the refrigerator overnight or until milk is absorbed.
  2. Preheat the oven to 300 degrees F/150 degree C. Line an 8-inch/20cm deep cake pan.
  3. Combine flours and baking powder and set aside.
  4. Beat together the margarine and the Splenda until light and smooth.
  5. Gradually beat eggs into mixture one at a time until well combined. Add browning and vanilla.
  6. Fold in nuts, half the flour, cinnamon and half the soaked fruit and then the remainder of both.
  7. Pour into the greased 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 until an inserted skewer comes out clean
  8. 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.

Serves 14

-By Dr. Heather Little-White

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