Fat free Christmas cake!

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Hi I'm new to site. I decided to make my own Christmas cakes this year and used an old stork recipe. It my enthusiasm I completely forgot to add the stork! So now I have two 100% fat free Christmas cakes!
Will they still be edible at Christmas or should I just start again?
 
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Hi I'm new to site. I decided to make my own Christmas cakes this year and used an old stork recipe. It my enthusiasm I completely forgot to add the stork! So now I have two 100% fat free Christmas cakes!
Will they still be edible at Christmas or should I just start again?
The main function of fat is to tenderize. The second function is to add moisture. The third function is mouthfeel. The fourth is to add flavor.

Without fat the cake crumb will be coarse; dry, lack flavor, and be crumbly.

Just an aside, margarine or shortening rather than butter is often used in a cake that is to be held for a long time because margarine/shortening do not go rancid like butter; so have a longer shelf life.
 

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