slimming world fruit loaf weetabix cake


Merry Good Friday everyone! Don’t you just love a long weekend?! And Easter is the best of them because CHOCOLATE. And HOT CROSS BUNS. And MINI EGGS. You get my point.


If, however, like me you’re following Slimming World, it can test your willpower and so I thought I would use my time wisely this weekend and just cook lots of cakes. I’ve already baked the lovely Slimming World Chocolate Cake today but wanted to try something different.


I found this recipe on Pinterest, it was something someone had posted in a Facebook group last year, and I thought it sounded delicious. It is hopefully (I haven’t eaten any yet as I write this) Hot Cross Bun-like – it contains sultanas and mixed spice, and if you cut the loaf into 12 slices, it is 2.75 syns per slice. Talk about precise!


Why not test this recipe out yourself this weekend? It’s great for this time of year and even the sun is shining!




2 Weetabix
110g sultanas
150ml skimmed milk
150ml water
110g self-raising flour
1 teaspoon mixed spice
15g artificial sweetener
1 egg, beaten




  • Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
  • Put the Weetabix and sultanas in a bowl. Pour the milk and water over the top and leave to soak up all the liquid.
  • Stir in the flour, mixed spice, sweetener and beaten egg.
  • Spoon the mixture into a 450g lined loaf tin and bake in the preheated oven for 1¼ hours, until cooked. Top tip – line with non-stick baking paper as opposed to greaseproof paper – it shouldn’t stick then. (I learnt the hard way.)
  • Cool on a wire rack before serving, then cut into 12 slices.



slimming world fruit loaf


slimming world fruit loaf

Add water and milk to Weetabix and sultanas – leave to soak. After 15 minutes or so, add sweetener, flour and whisked egg. Stir.

slimming world fruit loaf

Bake for 80 minutes (depending on your oven) at 180°C/160°C Fan/Gas Mark 4.

slimming world fruit loaf

Serve! Crunchy on the outside, moist in the middle!

I’ve made a short video for you so you can see exactly how to make it!




As I said above, I’ve worked out the syns to be 2.75 syns per slice. Here’s how I worked it out:

Self-raising Flour: 28g = 4.5 syns (110g in cake) = 17.5 syns

Sultanas: 28g = 4 syns (110g in cake) = 16 syns

Total = 33.5 syns

Divide by 12 slices = 2.75 per slice.


For the mathematicians out there, feel free to correct me, I promise I won’t be offended. (Although I will wonder why you’re wasting the time when you could be eating this cake), and I’m also basing this on the two Weetabix being your Healthy Extra B and the milk being part of your Healthy Extra A. So I think I’ve been pretty accurate.


UPDATE: Since writing this post two years ago in 2016, you now have to syn sweetener I’ve been informed, so please amend accordingly.



The smell coming from the oven was amazing! My oven is really old so I originally cooked the cake for 75 minutes, but had to put it in again for another 15 minutes. It came out crunchy on the outside and moist in the middle. The perfect cake! It reminded me of the bread pudding my Mum used to make when we were kids, so it felt a little nostalgic. This would be lovely served warm, but maybe syn a little butter and spread that on top – delicious!


Come and follow me on Facebook, Twitter and Instagram – have a lovely Easter everyone!


kate sutton


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