Low FODMAP Christmas Cake with Brandy Custard

Low FODMAP Christmas Cake with Brandy Custard
Serves: 12
Prep: 15 minutes
Cook: 2 hours

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!

 
ingredients

¼ cup dried banana

19 g 0.7 oz

¼ cup dried cranberries

40 g 1.4 oz

¼ cup raisins

50 g 1.8 oz

¼ cup dried blueberries

40 g 1.7 oz

⅓ cup brandy

83 g 2.9 oz

Unsalted butter, softened

185 g 6.5 oz

½ cup brown sugar

78 g 2.8 oz

3 eggs

174 g 6.1 oz

¾ cup canned crushed pineapple, drained

122 g 4.3 oz

1 cup roughly chopped macadamia nuts

140 g 4.9 oz

2 cup self-raising gluten-free flour, sifted

270 g 9.5 oz

⅓ cup lactose-free low fat milk

83 g 2.9 oz

1 tsp ground cinnamon

2.5 g 0.09 oz

1 tsp ground nutmeg

2.5 g 0.09 oz

1 tsp vanilla essence

5 g 0.2 oz

½ cup gluten free custard powder

65 g 2.3 oz

5 cups lactose-free low fat milk

1250 g 44 oz

5⅓  Tbsp caster sugar

50 g 1.8 oz

2 tsp vanilla extract/paste

10 g 0.4 oz

5⅓  Tbsp brandy

62 g 2.2 oz

Method

  1. Place the mixed dried fruit in a large non-metallic bowl. Add the brandy, stir then cover and stand overnight. 

  2. Preheat oven to 160°C/5.6. Grease and double line a deep 20cm (base measurement) round cake pan.

  3. 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.

  4. Fold through the flour and milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.

  5. Place the pan on several layers of newspaper and place in the oven. 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. Drizzle with brandy custard to serve.

  6. To make custard: Combine custard powder and ½ cup of the milk in a small jug. Stir until smooth.

  7. Place custard mixture, sugar, vanilla extract and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute. Stir through brandy before serving.


Hints

  • Cake can be made several days in advance and reheated in the microwave before serving.
  • Store cake in an airtight container for up to 1 week.

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
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