This wonderful fruit cake is good for any time of year, not just Christmas.
Prep: 30 mins • Cooking: 3 hours
125g cholesterol-lowering spread
1 cup (220g) brown sugar
⅔ cup (150g) honey
350g pitted prunes, chopped
2 oranges, rind finely grated, juiced
½ cup (125ml) sweet sherry
4 eggs, lightly beaten
1 cup (150g) Healthy Baker beta-glucan plain flour
⅓ cup (35g) cocoa, sifted
⅔ cup (75g) almond meal
½ tsp baking powder
½ tsp bicarbonate of soda
1 cup (160g) blanched almonds
2 tbs apricot jam, warmed
Preheat the oven to 150°C/130°C fan-forced. Lightly spray a 22cm round cake tin with oil and line with a double layer of baking paper.
Place spread, sugar, honey, prunes, raisins, currants, orange rind, juice and sherry in a large saucepan. Bring to the boil while stirring, lower heat and simmer for 10 minutes, uncovered. Set aside to cool for 30 minutes.
Stir in eggs, flour, cocoa, almond meal, baking powder and bicarbonate of soda.
Spoon mixture into prepared tin and smooth the top. Arrange almonds on top. Bake for 2 hours or until cooked when tested with a skewer. Brush hot cake with jam. Cover with a clean tea towel and cool in the tin for 8 hours or overnight.