We are all busy at Christmas time, it goes without saying. Some years, the season can slip through our fingers without even a moment to just stop and enjoy it. To truly celebrate and experience Christmas, I find I need to slow down and think about what’s important, to indulge in small rituals and make time for family and friends.
This simple Christmas fruit cake is something I make every year and my whole family loves it. It is simple, wholesome and delicious and being gluten free, can be enjoyed by everyone. The recipe is one of my favourites and features in my Merry Christmas: Beautiful gifts to make and eat e-booklet which is my gift to you when you subscribe to the Mamacino Newsletter during the month of December.
Easy Christmas Cake (gluten free)
This Christmas fruit cake is rich and dense and just delicious served warm with custard on Christmas Day or served cold, from the fridge with a cup of tea, well, at any time really. Enjoy slowing down to bake this wonderful treat, your home will smell delightfully christmassy with the scents of cinnamon and orange filling your kitchen.
Makes 1 20cm x 20cm square cake, or around 10 small cakes.
*Organic dried fruit mix makes all the difference to this seasonal treat.
1/4 cup water
1/4 cup brandy
zest + juice of an orange
1/2 cup rapadura sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1kg dried fruit mix
3 large eggs, lightly beaten
1 cup of almond meal
1/2 cup arrowroot flour
1/2 cup brown rice flour
1 tsp baking powder
What to do:
In a large heavy based pot, add the water, brandy, orange zest and juice, sugar, spices, butter and dried fruit and melt together slowly over low heat, stirring well.
Once it begins to simmer, turn off the heat and allow it to sit for around half an hour for the fruit to soak up the liquid.
Pre-heat the oven to 150C and line your baking tin well with baking paper.
Sift together the dry ingredients.
Add the eggs to the cooled fruit mixture, then the dry ingredients and mix well.
Transfer to the cake tin. If you like, you can decorate the top of the cake with almonds, pecans, dried cherries – whatever you fancy.
Bake in the oven for around 1 hour and 15 minutes, or until the cake is cooked. When the cake is cooked, it will be a lovely golden brown, firm to touch and when a skewer is inserted in the middle of the cake, it will come out clean.
*Individual sized cakes can be made in large muffin tins or smaller sized cake tins and will require 30-45 minutes cooking time.
Allow to cool thoroughly before wrapping well and storing in an air tight container in the fridge for at least 2 weeks (but more like a month).
This cake also freezes beautifully.
This recipe and more is beautifully presented in my Christmas gift to you, Merry Christmas: Beautiful gifts to make and eat which is yours FREE when you sign up to the Mamacino newsletter during the month of December.
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