Low Potassium Christmas Cake

Overview:

Enjoy the festive season with a slice of low potassium Christmas cake.

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Ingredients:

Cake:

• 4oz/ 110g Butter
• 4oz/ 110g Brown Sugar
• 8oz/ 230g Self Raising Flour
• ½ tsp Mixed Spice
• ½ tsp Grated Nutmeg
• 4oz/ 110g Mixed Peel
• 4oz/ 110g Glace Cherries (Quartered)
• 50z/ 140g Prunes (Drained and Chopped)
• 2 Eggs

Mock Marzipan

• 4oz/ 120g Unsalted Butter
• 8oz/ 250g Castor Sugar
• 100mls Water
• 8oz/ 250g Semolina
• 4 tsp Almond Essence
• Grated rind of lemon

Make icing sugar as normal

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Preparation:

Cream the butter and sugar until soft and fluffy. Sieve the flour and spices together. Add the eggs one at a time, beating well (add a little of the flour with the eggs if needed). Fold in the flour and when mixed well, and the prunes, cherries and mixed peel. Beat well, adding a little water until a dropping consistency is achieved. Place in a lined 2lb loaf tin and bake at 160ºc for approximately 1½hrs. Cake is cooked when firm to touch or skewer comes out clean. This cake can be frozen.

Mock Marzipan: Heat water and let butter melt in it. Add sugar and lemon rind and heat until sugar has dissolved. Add semolina and stir over gentle heat, 5 minutes or less until semolina is cooked. Stir in essence. Pour into a dish and chill further until firm enough to roll out.

Use icing sugar to help roll out and cover Christmas cake. Ice cake in usual way with ready roll or glace icing.

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