It’s unbelievable how quickly Christmas has rolled around this year. It seems like only yesterday I was celebrating ringing in the New Year with family and friends and making resolutions for the year ahead.
As this year comes to a close and I take a few weeks off the blog, I’d love to get your creative juices flowing with a few scrumptious recipes that you can make over the holiday period. I’ll be posting up a selection of brand new recipes from my book Supercharged Food, Eat Clean, Green and Vegetarian
in the next couple of weeks and also want to share with you today, a hot-out-of-the-oven Christmas cake recipe that I concocted in my kitchen yesterday.
I adore this time of the year, not just because of the delicious treats I knock up in secret stashes for the wind down to the holidays, but also because I love the thought of families and individuals embracing their Christmas menus and creating a spirit of festivity with illuminating fairy lights, multi coloured decorations and imaginative window displays. Not to mention baubles and foil covered chocolate coins. It’s also a time when my daughter starts whistling and jingle-belling Christmas carols; every year without fail, it happens about three and a half weeks before Christmas. That’s when I know Christmas is close!
I hope you’ll enjoy my fool proof Fruit Cake recipe which can be made simply and easily and with a minimum of fuss. It’s a handy one to have at home in case a friend drops in or you can leave it in its baking paper and wrap it up in a pretty bow to take to your Christmas party. You have my personal guarantee that everyone will be very impressed!
This cake is one of those flexible feasts for stress free festive entertaining. You can add in whatever dried or dehydrated fruit you have in your cupboard or try it with a combination of fruits depending upon your tastes, guaranteeing you a different experience each time you make it.
The fruit adds an element of natural sweetness so there’s no need to add any refined sugars, or sugar substitutes. I bought my dried fruit individually at my local supermarket as many of the mixed fruit varieties had added preservatives and additives as well as sugar. I used dates, prunes, cranberries, raisins, sultanas and currants and a few of my own dried apricots and blueberries. I also added Omega 3 rich walnuts to impart a delicious crunch as you bite into the cake. The richly dark and intense flavour means you’ll only need a small slither to be fully satisfied.
Mixing is the fun part of the recipe. I used my hands to get all of the ingredients conveniently jam-packed into the tin. You can be as creative as you like with the cake tin too, I baked mine in the shape of a heart because Christmas is about celebrating the love we share for one another.
This cake will keep in a sealed container in the fridge for up to a month.
Supercharged Christmas Fruit Cake
Makes one cake
- 200 g almond meal
- 50 g walnuts chopped
- 650 g mixed dried fruit of your choice, such as currants, cranberries, blueberries, raisins, figs, apricot, sultanas, cherries, dates
- 1/2 teaspoon ground cinnamon
- ½ tsp allspice
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1 tsp gluten free baking powder
- ½ tsp bicarb of soda
- 1 tsp vanilla powder or extract
- Pinch Celtic Sea Salt
- 1 TBS lemon zest grated
- 3 TBS lemon juice
- 4 TBS coconut milk
- 3 TBS walnut oil (or almond or light olive oil)
- 3 eggs lightly beaten
- 1/2 cup blanched almonds for decorating
- Preheat your oven to 160 C and line an 18cm cake tin with baking paper
In a mixing bowl combine almond meal, chopped walnuts, dried fruit, spices, baking powder, bicarb of soda, vanilla, sea salt and lemon zest
- In a separate bowl place lemon juice, coconut milk, oil and eggs and whisk together
Add the dry ingredients to wet and fold through with a wooden spoon
Spoon the mixture into prepared tin then press the mixture down into the tin using your hands so that it is compact and tightly packed
- Bake for 1 hour on the middle shelf of the oven
- Open oven and placed blanched almonds on top and return to oven for 30 mins
- Check cake with a skewer and remove the cake from the oven when the skewer comes out clean
Let cool and then carefully remove from tin
- Stored in sealed container in fridge