Christmas cake (AIP re-introduction)

Paleo • Gluten free • Grain free • Dairy free • Nut free • Refined sugar free

I love a traditional christmas cake and every festive season I look forward to making one... or two! This healthy AIP Christmas Cake is of the traditional style, moist and delicious, using soaked fruits and a glazed top. Easy to whip together, you'd never know it's free from grain, gluten, dairy and refined sugar.

This AIP Christmas Cake includes eggs, and also a splash of brandy if desired. If you are using brandy, soak the fruit the day before, otherwise you can make this Christmas Cake the day before and it will keep well for a week or freeze.

If you don't tolerate nuts you can leave these off, or in my case I decorate one half of the cake with a few blanched almonds for my family to enjoy.

AIP re-introduction Christmas Cake

Prep time : 30 minutes

Fan bake time : 1 hour

Servings : 1 large cake

Ingredients

• 400g sultanas or raisins

• 100g dried apricots

• 50g prunes

• 50g dates

• 1 orange, rind

• 1/4 cup brandy (optional)

• 125g tigernut flour

• 65g coconut flour

• 1.5 tsp baking soda

• 2 tsp cinnamon

• 5 eggs

• 1/4 cup coconut oil, melted

• 60ml orange juice

Glaze :

• 2 tbsp runny honey or apricot jam

• 2 tbsp brandy (optional)

Instructions

1. Finely chop the prunes, apricots and dates, and combine with the sultanas.

2. If you are using brandy, soak the fruit overnight.

3. Place the fruit in a large bowl, cover with boiling water and soak for 10 - 15 minutes to soften. Drain well, and then allow to cool to room temperature.

4. Preheat the oven to 150 C. Line a 20cm cake tin.

5. Combine the flours, baking soda, cinnamon and orange rind in a large mixing bowl.

6. Add the finely grated carrot and sultanas to the dry mixture and stir through to evenly distribute.

7. In a separate bowl whisk together the eggs, coconut oil and orange juice.

8. Create a well in the middle of the dry ingredients and gradually stir in the wet mixture.

9. Fold the fruit mixture through the cake batter until it is evenly combined.

10. Pour into a lined cake tin, pressing down into the corners and smoothing the top. If you are decorating the cake press the blanched almonds into the cake top.

11. Bake the cake in the middle of the oven for 60 minutes or until the top is browned and the centre is firm to touch.

12. If you are glazing the cake do it immediately while the cake is hot. Pour the brandy over, and / or brush the honey or apricot jam over.

13. Allow the cake to cool completely before storing in an airtight container.

Storage

Store for one week in an airtight container, or freeze.