Gluten free Christmas Cake
Christmas Cake and Plum (an old term for raisins) Pudding are loaded with fruit and spices and if made well can actually provide good nutrition, being rich in minerals. Nonetheless, best in small quantities due to the fruit and added sugar. It is very important to buy organic or you will also receive a dose of pesticides with your dried fruits – grapes are one of the most heavily sprayed crops. The great thing about buying at True Food is that you can buy exactly the amount you need for the recipe!
This cake is my favourite. It is “juicy”, fragrant and delicious. It also has the benefit of being gluten and added sugar-free too.
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A fruity and spicy Christmas
Non-Alcoholic Mulled Apple Juice
- 255g chopped dried figs
- 225g chopped dried apricots
- 170g chopped dried dates
- 135g currants
- 1 teasppon bicarbonate soda
- 1 teaspoon baking powder
- 2 eggs
- 60ml coconut oil (or butter)
- 250g ground almonds
- 100g coconut flour
- 1 level tablespoon cinnamon
- 1 level tablespoon mixed spice
Line a 18cm/7” square or 20cm/8” round tin with greaseproof paper.
1. Combine the dry fruits in a pan. Add 500ml water (or water and fruit juice mixed), bring to boiling and simmer for 10 minutes until plump.
2. Remove from heat. Stir in soda and baking powder.
3. Cool for 15mins
4. Stir in eggs, oil and mix until combined.
5. Sift in the flour and cinnamon until combined
6. Spoon the mixture into the tin and bake for 55mins. Turn out when cooled a little.
7. Leave greaseproof intact and overwrap with foil.
I have been known to give it a little dowsing in rum when it’s just out of the oven! Honestly, a slice of this will do as a light lunch as it has lots of nutrition to offer. As this cake is so damp, I don’t recommend icing it. No harm in serving a small slab of marzipan or some crumbly creamy cheese with it though!