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Fruity Fruit Cake

Now don’t expect a very sweet and heavy traditional fruit cake with this recipe. Made with low-fat spread and only a tiny amount of sugar, this cake is wonderfully light and naturally sweetened by the dried fruit.

SERVES 10

low-fat spread, for greasing

150g (5½oz) mixed dried fruit

20g (¾oz) pecan nuts, hazelnuts or walnuts, chopped

100g (3½oz) self-raising flour

100g (3½oz) low-fat, heart-healthy spread

50g (1¾oz) dark muscovado sugar

2 eggs

1 Preheat the oven to 180°C/350°F/Gas mark 4.

2 Grease a 20cm (8in) loose-bottomed cake tin with low-fat spread.

3 In a bowl, combine the dried fruit and chopped nuts along with 1 tablespoon of the flour. Set aside.

4 In another bowl, beat the low-fat spread and the sugar together. You might need to squash the clumps of sugar with the back of a fork.

5 Now, add the eggs and beat into the sugar mixture. Using a wooden spoon is fine.

6 Next, add the remaining flour and mix well.

7 Finally, add the flour-coated fruit and nuts and stir to combine.

8 Pour the mixture into the prepared tin and bake for 18–20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 5 minutes, then turn out onto a wire rack to cool.