Christmas Cake
This recipe is from my mothers Central Cookery Book, which I have adapted to be gluten free.
Ingredients
800gm of dried fruit ( I used organic Honest to Goodness Pudding Mix and added goji berries, acai berries, and craisin)
1 apple grated
1/2 cup or more of brandy
200gm of almond flour or meal
50gm of ground flaxseed
100gm of tapioca/arrowroot flour
1 tablespoon of vanilla paste
250gm butter
200gm of Rapadura Sugar (evaporated cane juice) May use equivalent of honey or rice malt syrup
5 eggs
2 tablespoons of cinnamon
1 tablespoon of nutmeg
1 tablespoon of allspice
1 teaspoon of Aluminum free, gluten free baking powder
In a bowl place fruit and grated apple. Mix well. Pour over brandy, mix and cover with a tea towel and leave for a few days or a week or two stirring occasionally so that brandy soaks into fruit.
Grease and line a deep baking tin or spring form cake tin.
In a bowl place all flours, spices and baking powder together and mix thoroughly.
In a large bowl, dice butter and let sit until reaches room temperature. Add rapadura sugar and beat well with hands or mixer. Add eggs one at a time mixing well in between. If curdles add a little bit of flour. Gradually fold in flour. Add fruit fold in.
Spread mixture evenly into prepared cake tin and decorate with almonds.
Place into an oven on 140C for two hours or until cooked and skewer comes out cleanly.
Leave to cool, Remove from tin. To store wrap in baking paper and then cover with foil and place in fridge. This cake should keep for over 6 months in the fridge.
Ingredients
800gm of dried fruit ( I used organic Honest to Goodness Pudding Mix and added goji berries, acai berries, and craisin)
1 apple grated
1/2 cup or more of brandy
200gm of almond flour or meal
50gm of ground flaxseed
100gm of tapioca/arrowroot flour
1 tablespoon of vanilla paste
250gm butter
200gm of Rapadura Sugar (evaporated cane juice) May use equivalent of honey or rice malt syrup
5 eggs
2 tablespoons of cinnamon
1 tablespoon of nutmeg
1 tablespoon of allspice
1 teaspoon of Aluminum free, gluten free baking powder
In a bowl place fruit and grated apple. Mix well. Pour over brandy, mix and cover with a tea towel and leave for a few days or a week or two stirring occasionally so that brandy soaks into fruit.
Grease and line a deep baking tin or spring form cake tin.
In a bowl place all flours, spices and baking powder together and mix thoroughly.
In a large bowl, dice butter and let sit until reaches room temperature. Add rapadura sugar and beat well with hands or mixer. Add eggs one at a time mixing well in between. If curdles add a little bit of flour. Gradually fold in flour. Add fruit fold in.
Spread mixture evenly into prepared cake tin and decorate with almonds.
Place into an oven on 140C for two hours or until cooked and skewer comes out cleanly.
Leave to cool, Remove from tin. To store wrap in baking paper and then cover with foil and place in fridge. This cake should keep for over 6 months in the fridge.
