Tropical Christmas Cake

Difficulty | Serves 16 | Book 2

Tropical Christmas Cake

3 cups (500g) mixed dried fruit
½ cup brown sugar
1 teaspoon ground mixed spice
½ cup brandy or rum
1 x 440g crushed pineapple (in natural juice)
¾ teaspoon bicarb soda
3 egg whites
1 tablespoon Parisian essence (gravy browner) (optional)
2 cups self-raising flour
cooking spray
¼ cup (30g) whole blanched almonds (optional)

Per serve
Kilojoules851 (cals 203)
GI RatingLow


Preheat oven 180°C fan forced.

  1. Place mixed fruit, sugar, spice, brandy and whole can of pineapple into a saucepan, boil for 3 minutes. Stir in bicarb, leave to cool.
  2. Once fruit mixture has cooled beat in egg whites. If you prefer a darker cake add in Parisian essence to fruit mix.
  3. Gently fold sifted flour into mixture in one go, treat as a sponge, DO NOT BEAT as this will make the cake tough. The less the mixture is moved, the lighter the cake will be.
  4. Pour mixture into a square (19cm) or round cake tin that has been generously coated with cooking spray. Decorate top of cake with almonds (optional).
  5. Bake 55-60 minutes. Leave to rest for a few minutes then turn onto a wire rack to cool. 

Variation: For a lower fat count omit almonds = 0.5g fat per slice.

Suitable to be frozen.

This Tropical Christmas Cake is best eaten fresh. If cooking ahead for Christmas, freeze until a few hours before required then defrost at room temperature.


Dietitian's tip

People with diabetes may require a smaller serving size, as the cake is high in carbohydrate and kilojoules.