This LowER Carb Christmas cake keeps very well. Its super fruit,  spicy and studded with almonds. You can use sherry instead of brandy if you prefer, it changes the taste a little.

All the flavours of Christmas, with less than half the carbs per slice.


  • 1/2 (110g) a packet of our Low Carb Vanilla Cupcake Mix
  • 1/2 cup chopped apricot – 70g
  • 1 1/4 cup chopped prunes (I use scissors for this) – 250g
  • 1/4 cup sultanas – 35g
  • 1/3 (just over) cup coconut oil or butter 90g
  • 1/3 cup (just over)  brandy or favourite liquor 90ml
  • 1 teaspoon Cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon nutmeg
  • Juice & grated zest of 1/2 a large orange
  • 1 egg
  • 30g blanched almonds for decoration

NOTE: You could double the recipe and use a larger cake tin 25cm.


  • Preheat oven for 170 degrees
  • Place in microwave safe bowl – all dried fruit, orange juice, orange zest & brandy.
  • Microwave for 2 minutes to soften fruit. Then add on top the coconut oil or butter and stir until melted.
  • In a separate bowl combine Cinnamon, nutmeg, mixed spice & cake mix.
  • Add the egg to the fruit mix and combine
  • Pour fruit mix into dry cake mix and combine.
  • Pop the mixture into a lined small cake tin (18cm)
  • Smooth out cake and decorate with blanched almonds
  • Bake for 60mins at 170 deg. Check with skewer. If needs more cooking cover with foil to prevent further browning of the top


You can find more Low Carb Recipes here