Christmas cake. Gluten dairy free.

22nd Dec 2011 | 90 notes

Christmas cake. Gluten dairy free.

I love Christmas cake. But only when it’s done right! None of this store bought mixed peel crap, and ewww glace cherries…vomit!

I mean real Christmas cake! Full of nuts and seeds and fruit, with very little ‘cake’, just enough to hold it together! Delicious!

I adapted my grandmothers recipe, her’s was good but it needed more seeds and booze, and a little less cake.

I used Stones Green Ginger Wine instead of the traditional whisky as is made from barley and rye so is not gluten free…..also I needed ginger wine for my favorite summer cocktail!….I’ll post that another time!

The recipe is below

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125 grams of chopped dried dates
125 grams of chopped dried apricots
150 grams of sultanas
½ cup of currants
2 teaspoons cinnamon
2 teaspoons ground ginger
½ cup vermouth
½ cup stones green ginger wine

75 grams of pumpkin seeds
75 grams of sunflower seeds
140 grams chopped brazil nuts
140 grams raw unsalted cashew nuts
140 grams walnuts

3 large eggs
140 grams almond meal
½ teaspoon baking powder
½ cup rice flour

Preheat oven to 150°C, line two small cake tins (or one large) with double baking paper.

Combine all of the fruit and spices into a large saucepan; poor over the vermouth and green ginger wine. Place on medium heat for 5 minutes, stirring occasionally. When the liquid has reduced and the fruit looks plump, turn off the heat and leave the saucepan on the stovetop with the lid on.

TIP: The fruit can be prepared up to a week before it is needed, simply store it in an airtight container in the fridge.

Whisk the eggs until thick, about 5 minutes. Add the nuts, fruit, rice flour, baking powder and almond meal. Mix until well combined.

Divide the mixture between the cake tins, at this point you can decorate the top of the cake with almonds and fruit.
Bake for an hour.