My present to all of you is a recipe for my mother's christmas cake. It brings back so many happy memories of christmas baking with my mum when I was a child. The fragrant aromas of cinnamon, allspice and nutmeg, so typical in christmas baking. There is still plenty of time to make your christmas cake, it will be worth all the effort, believe me. Its delicious.
Recipe for Gluten Free Christmas Cake
250gms of butter at room temperature (May use 200gms of Ghee instead for paleo version)
250gms of Rapadura sugar or equivalent sweetner of choice
500gms of mixed fruit of choice. I used honest2goodness fruit mix
1 grated apple
2 1/2 Cups of almond meal, 3/4 cup of tapioca flour and
2 tablespoons of coconut flour. Mix well.
2 teaspoons of vanilla paste
1 tablespoon of all spice
1 tablespoon of nutmeg
3 tablespoons of cinnamon
Brandy, splash or more
Almonds to decorate
Soak fruit and apple in a splash or more of brandy for 24hrs or longer in a bowl covered with a towel or cling film (making sure it is not touching the fruit...just to keep fruit fly away)
Line a baking tin approx 15cm by 15cm with oil and baking paper.
Cream butter and sugar together. Add eggs one at a time. If curdling appears add flour.
Add flour and spices, mix well, add fruit and vanilla paste and mix well. This should be a firm mixture. Places dollops of mixture into the prepared baking tin, smooth and decorate with almonds. Place into a low oven at 150 Degrees for approx 1.5 to 2hrs. Important to bake at a low temperature, otherwise the cake will crack and burn easily. Cooked when a wooden skewer comes out clean. Remove from tin and cool on a wire rack.
Keep in fridge wrapped in a layer of baking paper covered with either cling film or tin foil. Will keep for 6mths covered and refrigerated.
Enjoy for Christmas.
Wishing you all a Merry Christmas and Happy New Year,
Thank you so much for all of your support and giving me the opportunity to do the things that I love.
See you in 2017