This a healthier approach to the traditional Christmas Cake, take it as a gift to your hosts over the Christmas period, or simply as an after dinner dessert, this cake will have you nibbling to the last crumb.

Makes 20.5cm Round Tin
Preparation and Cooking time: Approx. 120 minutes

Lamb Brand Wholemeal Flour 225g

Lamb Brand Baking Powder 1 tsp

Lamb Brand Mixed Spice 1 tsp

Lamb Brand Black Raisins 115g

Lamb Brand Sultana 115g

Lamb Brand Currants 230g

Goldstar pitted Dates 175g

Life Pitted Prunes 115g

Hello Orange Juice 200ml, unsweetened

Treacle 2 tbsp

Lemon rind 1 tsp, finely grated

Orange rind 1 tsp, finely grated

Eggs 3, large

For decoration:

Lamb Brand Hazelnuts 75g

Lamb Brand Blanched Almonds 75g

Lamb Brand Walnuts halves 75g

Lamb Brand Glace Cherries 100g

Lamb Brand Candied Peel 50g

Apricot Jam 2-3 tbsp, softened

Honey 1 tbsp (optional)

Grease and line a deep 20.5cm (8”) round cake tin. Chop the dates and prunes and place in a pan. Pour over the orange juice and bring to a boil. Simmer for 10 minutes until very soft. Remove from heat and beat the fruit mixture until pureed; stir in the treacle and both orange and lemon rinds and set aside to cool. Meanwhile sift the flour, baking powder and mixed spice into a bowl. Fold in the cooled dried fruits mixture and make a well in the centre. Whisk in the egg yolks, and stir mixture well to combine all ingredients.

In a separate bowl whisk the egg whites until they form stiff peaks. Gently fold in the egg whites and combine well. Transfer to the prepared tin and bake for 1½ hours in a preheated oven at 170° (325°F). Leave to cool completely in the tin before decorating. In the meantime toast the almonds, hazelnuts and walnuts. Remove the cake from the tin and brush the top with softened jam (soften jam by adding hot water gradually, until the desired thickness), pile the cherries and nuts over the top and brush again with jam or honey to glaze. Wrap a nice big bow around the cake to complete it.