User Review
3.25 (4 votes)

Celebration cakes

Serves 10 small cakes

Prep Time 10 min + cooling

Cooking Time 30 min


  • Cooking oil spray
  • 125g low-fat spread
  • 80g soft brown sugar
  • 3 medium eggs, beaten
  • 200g gluten-free self-raising white flour
  • ½tsp ground mixed spice
  • 50g pitted dates, chopped
  • 50g dried apricots, chopped
  • 50g dried cherries, chopped
  • 125g apple sauce
  • 2tbsp runny honey


For the icing

  • 250g light cream cheese
  • 40g icing sugar
  • 2tbsp lemon juice
  • Pared lemon zest and fresh mint leaves, <br>to decorate
User Review
3.25 (4 votes)


  1. Heat the oven to 180ºC/fan 160°C/gas 4. Lightly spray a non-stick 12-hole muffin tin with oil.
  2. Put the spread and sugar in a large mixing bowl and cream together with an electric hand mixer until light and fluffy. Gradually beat in the eggs. Carefully fold in the flour, mixed spice and dried fruit, then add the apple sauce and honey and mix to combine.
  3. Spoon the mixture into the prepared muffin tin, then bake for 25–30 min until golden and firm to the touch. Cool in the tin for 5 min, then turn out on to a wire rack to cool completely.
  4. When the cakes are completely cool, combine all the icing ingredients in a mixing bowl until smooth. Spoon the icing on top of the cakes, then decorate with lemon zest and fresh mint.
User Review
3.25 (4 votes)

Nutrition per serving

Read more on how we calculate nutrition.
236 9g 8.1g 2.8g 1.3g 22.9g 0.6g 53g 36.6g 1g

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