Christmas Cake
This delicious and nutritious fruit cake recipe is the perfect healthy alternative to a traditional Christmas cake. This cake is so tasty that you shouldn’t restrict yourself to having it just during the festive season, you should enjoy it all year round, especially knowing it’s so nutritious and healthy for you. Just make sure you consume in moderation, as you can have too much of a good thing. It contains such a high ratio of fruit that there is no need for sugar and the ground almonds replace traditional white refined flours making the cake gluten-free.
This is super easy to make and will last for around 1 month if stored in an airtight container in the fridge.
If this doesn’t get you in the mood for Christmas, then we don’t know what will.
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Serves
N/A
Prep
5 mins
Cook
35 mins
Total Time
40 mins
Dietary
GF
Ingredients:
600g/21oz mixed dried fruit
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 tsp. nutmeg
zest and juice from 1 orange
3 tbsp. coconut oil
120g/4oz dried apricots
1 tsp. mixed spice
200g/7oz ground almonds
3 eggs
80g/3oz pineapple chunks
Method:
- Preheat the oven to 150C/300F (fan forced)
- Grease a 20cm round cake tin with coconut oil.
- Combine the dried fruit, mixed spice, nutmeg, cinnamon, vanilla, orange zest + juice, coconut oil, pineapple and eggs.
- Add the almonds and mix through.
- Spoon Christmas cake batter into a baking tin.
- Bake for 1 hour. Check with a skewer to see if it comes out clean, if not bake for up to another 30 minutes checking every 10.
- Cool, then remove from the tin and serve.
