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Holiday Cake

This is one holiday cake (also known as fruit cake) that won’t be left on the table. This recipe starts with diced dried fruit but is sure to end with an empty plate. Turn any day into a holiday. This low protein baked treat is too good for just once a year.



  • 12 oz mixed dried fruit
  • 6 oz soft margarine
  • 6 oz dark brown sugar
  • 2 Tbsp all spice
  • 16 fl oz water
  • 14 oz Loprofin Baking Mix
  • 2 tsp baking powder
  • 7 inch square cake tine, greased and lined with wax paper


  1. Preheat oven to 350°F.
  2. Place the fruit, margarine, sugar, spice and water in a large pan; bring to a boil, stirring occasionally.
  3. Reduce the heat and simmer for 2-3 minutes, allow cooling for at least 5 minutes.
  4. In a large bowl combine the Loprofin Baking Mix and baking powder, pour in the cooled mixture and beat well, until thoroughly combined.
  5. Transfer the cake mixture to the prepared tin and bake in a pre-heated oven for approximately 1 hour 35 minutes (check at 1 hour and 15 minutes), until firm to the touch (double check, by inserting a fine skewer in the center of the cake). When removed, the skewer should be clean and hot.
  6. Leave to cool in the tin for 1 hour, transfer to a cooling rack, until cold.
  7. Level the top of the cake by carefully cutting off the “domed” part.
  8. Spread apricot jam over the cut surface and place (cut side down) in the center of the cake board. Spread apricot jam evenly over the top and sides.


  • 1/2 cup light corn syrup
  • 1/2 cup shortening
  • 3/4 tsp salt
  • 1/2 tsp clear vanilla extract
  • 1 lb confectioners’ sugar
  • Red food coloring


  1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, and then gradually mix in the confectioner’s sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioner’s sugar until it is smooth.
  2. Store in an airtight container at room temperature or in the refrigerator.
  3. Roll out the fondant icing to about 1/8” thickness and use to completely cover the cake, on two sides fold the icing to resemble a present. Trim surplus icing with a sharp knife.
  4. To decorate the top with a ribbon, mix red food coloring into the remaining fondant.
  5. Roll out fondant and cut two pieces of ribbon to fit from one side of the cake base to the other.

Decorate as desired

Makes approximately 20 servings

Nutritional Information Per Serving Per Recipe
Calories 380 7598
Protein 0.6 g 123 g
Phenylalanine 2 mg 40 mg
Leucine 2.5 mg 50 mg