Serves: 12
Prep: 15 minutes Cook: 2 hoursDon't let IBS spoil your Christmas Festivities - have your Christmas cake and eat it too with this delicious low FODMAP take on a traditional recipe!
| ingredients |
|---|
|
¼ cup dried banana |
|
½ cup dried cranberries |
|
¼ cup raisins |
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⅓ cup whiskey |
|
Unsalted butter, softened |
|
½ cup brown sugar |
|
3 eggs |
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¾ cup canned crushed pineapple, drained |
|
1 cup roughly chopped macadamia nuts |
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2 cup self-raising gluten-free flour, sifted |
|
⅓ cup lactose-free low fat milk |
|
1 tsp ground cinnamon |
|
1 tsp ground nutmeg |
|
1 tsp vanilla essence |
Place the mixed dried fruit in a large non-metallic bowl. Add the whiskey, stir then cover and stand overnight.
Preheat oven to 160°C/320°F. Grease and double line a deep 20cm (base measurement) round cake pan.
Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Stir through the soaked dried fruit, crushed pineapple, chopped macadamias, spices and vanilla essence.
Fold through the flour and milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.
Bake for 1¾ hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. When cake is just warm, slice into 12 equal sized pieces.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1976 Kj / 472 cal |
| Protein | 7.80g |
| Carbohydrates | 47.80g |
| Sugar | 21.40g |
| Total Fat | 25.30g |
| Saturated Fat | 11.30g |
| Fibre | 2.00g |
Don't let IBS spoil your Christmas Festivities - have your Christmas cake and eat it too with this delicious low FODMAP take on a traditional recipe!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| ¼ cup dried banana | 19 g | 0.70 oz |
| ½ cup dried cranberries | 80 g | 2.80 oz |
| ¼ cup raisins | 50 g | 1.80 oz |
| ⅓ cup whiskey | 83 g | 2.90 oz |
| Unsalted butter, softened | 185 g | 6.50 oz |
| ½ cup brown sugar | 78 g | 2.80 oz |
| 3 eggs | 174 g | 6.10 oz |
| ¾ cup canned crushed pineapple, drained | 122 g | 4.30 oz |
| 1 cup roughly chopped macadamia nuts | 140 g | 4.90 oz |
| 2 cup self-raising gluten-free flour, sifted | 270 g | 9.50 oz |
| ⅓ cup lactose-free low fat milk | 83 g | 2.90 oz |
| 1 tsp ground cinnamon | 2.50 g | 0.09 oz |
| 1 tsp ground nutmeg | 2.50 g | 0.09 oz |
| 1 tsp vanilla essence | 5 g | 0.20 oz |
Place the mixed dried fruit in a large non-metallic bowl. Add the whiskey, stir then cover and stand overnight.
Preheat oven to 160°C/320°F. Grease and double line a deep 20cm (base measurement) round cake pan.
Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Stir through the soaked dried fruit, crushed pineapple, chopped macadamias, spices and vanilla essence.
Fold through the flour and milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.
Bake for 1¾ hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. When cake is just warm, slice into 12 equal sized pieces.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1976 Kj / 472 cal |
| Protein | 7.80g |
| Carbohydrates | 47.80g |
| Sugar | 21.40g |
| Total Fat | 25.30g |
| Saturated Fat | 11.30g |
| Fibre | 2.00g |
FODMAP Assistant
