does anyone know of a good diabetic christmas cake recipe? | matalan

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does anyone know of a good diabetic christmas cake recipe?

I want to make a christmas cake for my mum and she is diabetic, i would also appreciate any christmas treat recipes that are sugar free, thank-you in advance.
Thankyou for your help emmy but molasses is not suitable for diabetics as it is sugar.

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3 Responses to “does anyone know of a good diabetic christmas cake recipe?”

  1. tanika971 says:

    CHRISTMAS CAKE FOR DIABETICS Makes 36 portions. Metric/Imperial 175g/6oz sultanas 175g/6oz raisins 100g/4oz currants 50g/2oz glacé cherries chopped 275ml/½pint cold tea 200g/7oz polyunsaturated margarine 50g/2oz ground almonds 275g/10oz wholemeal flour 2x5ml sp/2tsp baking powder 2x5ml sp/2tsp mixed spice 3 size 3 eggs beaten grated rind of one lemon 50g/2oz blanched almonds chopped Recipe in next slot:- 1. Put all the dried fruit into a bowl, cover it with the cold tea and leave the fruit to plump up overnight. 2. Cream the margarine and ground almonds until the mixture has lightened in colour. Sieve the flour, baking powder and mixed spice into a bowl and gradually add the eggs and half the flour mixture to the creamed mixture. Fold in the lemon rind and mixed nuts. Carefully fold the remaining flour intothe fruit mixture to make a soft dropping consistency. Pour the mixture into a greased and lined 20cm/8inch cake tin. 3 Bake the cake at 325ºF/170ºC/gas mark 4 for one hour. Then reduce the heat to 275ºF/140ºC/gas mark1 for a further 1-1¼hours. Cover the top of the cake with greaseproof paper if it is browning too quickly. Test the cake in the usual way to see if it is done. When done leave in the tin to cool before turning out. To store the cake wrap in foil or leave it one day to mature and then freeze it

  2. emsbeauty2 says:

    You can follow almost ANY recipe and augment it for a diabetic by using artificial sugar instead of real sugar. The recipe’s that call for brown sugar may be a bit more dodgy to change, but basic cake and pie recipes are pretty ok.

  3. emmy says:

    Rich Fruit Ring Recipe It’s relatively low in fat, and depends mainly on dried fruits soaked in apple juice for natural sweetness. 85 g (3 oz) dried cranberries 85 g (3 oz) sultanas 85 g (3 oz) dried pears, chopped 85 g (3 oz) stoned prunes, chopped 85 g (3 oz) dried figs, chopped 85 g (3 oz) stoned dried dates, chopped 250 ml (8½ fl oz) apple juice 50 g (1¾ oz) pecan nuts, chopped 50 g (1¾ oz) candied ginger, chopped finely grated zest and juice of 1 lemon 5 tbsp sunflower oil 1 egg 75 g (2½ oz) molasses sugar 115 g (4 oz) self-raising white flour 115 g (4 oz) self-raising wholemeal flour 1 tsp baking powder 2 tsp ground mixed spice 3–4 tbsp semi-skimmed milk, as needed Place all the dried fruit in a medium-sized saucepan. Add the apple juice, place over a moderate heat and bring slowly to the boil. Cover and simmer gently for 3–4 minutes or until the fruit begins to absorb the liquid. Remove the pan from the heat and leave, covered, until completely cold. Stir in the pecan nuts, ginger, and lemon zest and juice. Preheat the oven to 150ºC (300ºF, gas mark 2). Brush a 23 cm (9 in) ring tin with a little oil. In a bowl, beat together the sunflower oil, egg and sugar until smooth. Sift the white and wholemeal flours, baking powder and mixed spice into a large bowl, tipping in any bran in the sieve. Add the soaked fruit and the egg mixture, and stir well to combine thoroughly. Stir in enough milk to make a fairly soft mixture. Spoon the mixture into the prepared tin and smooth the top. Bake for 1¼–1½ hours or until risen, firm and golden brown, and just beginning to shrink away from the sides of the tin. Leave the cake to cool in the tin for at least 1 hour before running a knife around the edge and turning it out. Wrap in greaseproof paper and foil, and store for 2–3 weeks before serving, to allow the flavours to mature. To decorate the cake, gently heat the jam with 1 tsp water, then press through a sieve. Brush the top of the cake with the jam. Arrange the cherries, nuts and candied ginger on top, pressing them gently into the jam. Finally, dust with sifted icing sugar. (For easier slicing, bake the cake in a long loaf tin, about 1.4 litres (2½ pints) in capacity. * Soak the fruit in cherry brandy instead of apple juice.)