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Molly Cake

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Molly Cake

This wonderfully moist and fruity cake contains no refined sugar or fat. It's also free of eggs and dairy products, which means it's suitable for vegans, or anyone who's trying to cut down a little in the New Year.

  • Milk Free
  • Vegan
Preparation time:
15 minutes
Cooking time:
50 minutes, plus cooling
Total time:
1 hour, 5 minutes, plus cooling 60 minutes 5 minutes
Serves:
 8 - 10

Ingredients

  • 250g stoned dates, roughly chopped
  • 300ml water
  • 85g plain flour
  • 3 tsp baking powder
  • 1 tsp ground mixed spice
  • 85g wholemeal flour
  • 500g bag dried, mixed fruit
  • 50g ground almonds
  • 80ml orange juice

Method

  1. Preheat the oven to 170°C, gas mark 3 and line a 900g loaf tin with baking parchment.
  2. Put the dates and water in a pan and bring to the boil. Remove the pan from the heat and set aside.
  3. Sieve the plain flour, baking powder and mixed spice into a bowl. Add the wholemeal flour, mixed fruit and ground almonds and stir to combine. Stir in the wet date mixture and the orange juice. Mix well.
  4. Spoon into the loaf tin.
  5. Bake for 45-50 minutes, or until a skewer comes out clean.
  6. Turn out onto a wire rack and cool.

Serving tips

Serve in slices with a nice cup of tea.

Comments and images

Average user rating 4 stars out of 5

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Elizabeths

Elizabeths 29 November 2011 17:57

This is a favourite. It is straightforward to make, and upping the cost to use the Waitrose vine fruit makes it even better. It never comes out exactly the same, but that is part of the fun!

jackie dawes

jackie dawes 17 June 2010 13:43

This is a real easy cake and tyrns out really well every time.

LowCarbCat

LowCarbCat 03 September 2009 18:31

This cake is wonderful, but most definitely NOT suitable for diabetics, at around 30carbs per slice it would raise the blood glucose of any diabetic, whether type 1 or type 2. My granddaughter loved baking the cake with me, and enjoyed eating it, it really is lovely and moist and easy to make.

smjones

smjones 02 August 2009 18:57

I made this cake mainly for my stepson who has recently become vegan. I was surprised at how easy it was to make, how moist it was and the whole family enjoyed it.

Lainey Wainey

Lainey Wainey 23 September 2008 06:59

This is a fantastic, low fat and low GI recipe that is delicious. It is an alternative cake recipe for diabetics. My husband is addicted to it!

Sarah Jane

Sarah Jane 24 December 2007 12:34

I love this cake: it's so easy and quick to make and never dries out during cooking. I usually make it as a low-fat alternative when making '3-spice gingerbread cake' so everyone is happy. It is incredably more-ish and tastes fantastic freshly baked or a day or so after. Yum.

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4 stars out of 5

Average user rating Based on 99 ratings

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This recipe was first published on Waitrose.com in May 2007