Christmas cake

Prep time: 30mins
Cook: 3.5 - 4 hours
Serves: 16

A lightly spiced Christmas cake without the dried fruit to keep the potassium content low.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
44.7g	Carbohydrate
353.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
44.7g	Carbohydrate	353.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This Christmas cake recipe contains tinned prunes in place of the dried fruit to reduce the potassium content.

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Ingredients

250g glacé cherries, halved

250g mixed peel

200g tinned prunes, drained and chopped

2 tablespoons honey

1 teaspoon almond essence

4 eggs, beaten

2 teaspoons of brandy

250g plain flour

250g soft brown sugar

250g unsalted butter

1 teaspoon nutmeg

1 teaspoon mixed spice

25ml water

A few drops of caramel colouring

Method

Christmas Cake

Cream the butter and sugar until soft and fluffy. Sieve the flour and spices together.

Add the eggs and flour in batches to the creamed mixture. When mixed well, add the cherries, prunes and mixed peel.

Add the brandy, water and honey. Beat well until a dropping consistency is achieved.

Place in a well-greased and greaseproof-paper lined baking tin (18cm), and bake at 150C/gas mark 4 for 3 1⁄2 - 4 hours.

Food Facts

Carbohydrate

The flour and sugar are the main carbohydrates in this recipe. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

Phosphate/ potassium

If you have been prescribed a phosphate binder ensure you take them with this dish. Drained tinned fruit is lower in potassium than dried fruit and therefore this recipe uses tinned prunes to add colour and flavour to the cake. Glace cherries and mixed peel help to give more of a dried fruit texture but are lower in potassium.

Protein

This recipe is low in protein and makes a suitable treat for those following a low protein diet.

Gluten free

Use gluten free flour

Healthier option

If you want to reduce the amount of sugar or fat you eat, reduce the amount or use artificial sweetener instead of the sugar. Use a low-fat margarine spread instead of the butter. You could also try making the recipe with half wholemeal flour.

Cheaper option

Rather than buy a large bottle, look out for a miniature bottle of brandy or follow our fruit cake recipe for an alcohol free version.

Storage

Leftover cake can be stored for up to two weeks in an airtight container.

Tips

We have decorated our cake using icing sugar. You could also use flat white icing or royal icing but avoid using marzipan which is higher in potassium and phosphate.