Want to eat something that looks just as good as it is for your body? Then HTA School of Culinary Art has the perfect delight for you to enjoy this festive season.
They are giving you a faultless recipe for a lower-cholesterol fruitcake, that’s good on taste and good for the heart too.
Here is the recipe:
Ingredients
1kg cake mix200g mixed glace fruit, chopped100g candied peel250ml brandy250 treacle brown sugar80ml oil3 extra large egg whites, lightly beaten30ml orange marmalade60ml lemon juice150g walnut, roughly chopped500ml cake flour125ml self-raising flour5ml ground nutmeg5ml ground cinnamon5ml ground cloves5ml mixed spices60ml brandy to pour
Method
1. Mix the cake mix, glace fruit, peel, and brandy in a bowl. Cover and leave overnight. Preheat the oven to 150°C. Grease and line two 23x10x10cm loaf tins with greaseproof paper and collar of 3cm high.
2. Beat the sugar, oil, and egg whites until combined. Add marmalade and the lemon juice and beat until combined. Stir in the fruit, nuts and sifted dry ingredients.
3. Spoon the mixture into the tins, tap on a table to remove air bubbles, and smooth the surface. Bake until inserted skewer comes out clean, about 3 hours. Remove from oven and pour over the brandy.
4. Allow to cool completely before removing from the tin and greaseproof paper. Slice and serve with preserved glace fruit.
