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    You are in: Home / Low-cholesterol / Molly Cake Recipe
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    Molly Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    15 mins

    50 mins

    Paul. The Scot's Note:

    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 trying to cut down a little. Once tested, all who have tried it want the recipe.

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    Ingredients:

    Serves: 8

    Yield:

    Loaf Tin

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 170oC/Gas Mark 3 and line 2 loaf tins with baking parchment (this will make two flattish cakes, for a full-sized cake use just one tin).
    2. 2
      Put the dates and water in a pan and bring to the boil. Remove the pan from the heat and set aside.
    3. 3
      Sieve the plain flour, baking powder and mixed spice into a bowl. Add the wholemeal flour, mixed fruit and ground almonds. Stir to combine. Stir in the wet date mixture and the orange juice. Mix well.
    4. 4
      Spoon into the tin(s). Bake for 50 minutes (170C / gas mark 3) or until a skewer comes out clean. Turn out onto a wire rack and cool.
    5. 5
      Serve in slices with a nice cup of tea.

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    Ratings & Reviews:

    • on December 09, 2007

      55

      I love this cake it is moist and delicious & it tastes divinely wicked and loaded with naughties.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Molly Cake

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 398.7
     
    Calories from Fat 45
    11%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 159.4 mg
    6%
    Total Carbohydrate 93.1 g
    31%
    Dietary Fiber 12.3 g
    49%
    Sugars 21.0 g
    84%
    Protein 7.2 g
    14%

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