A Happy Healthy Kitchen Christmas
Here’s our favourite Christmas Cake. It’s super easy to make and has no refined sugar, eggs, butter or oil. You can even use Gluten free flour.
In this video, Toni is in the kitchen cooking with Cath and if you watch the video you can see us turn this cake into gifts to give away to your family or friends.
Enjoy!
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Toni's Christmas Cake
Watch the video firstly to see the recipe being made.
Now, it’s your turn. You follow the recipe.
Tips
You need to simmer your fruit first and let it cool before adding your dry ingredients.
Line your tin with baking paper as dry fruit has loads of natural sugar so it will stick
Know your oven and your tin size. We made a rectangle cake so it was not as dense as a round or square cake tin. We used a small bench top oven and found it hotter than a big oven. You need a lower temperature and a longer time so cake cooks in the centre and doesn’t burn on top
Utensils you will need:
Cake tin
Large bowl
Baking paper
Measuring cups
Wooden spoon
Measuring spoons
Pot
Sifter
Ingredients:
1 Kg Dried Fruit
1 Orange
2 Fruity Tea Bags
Water to cover
Baking powder
Vanilla essence
Spices
Let’s Cook
1.Cut your orange into quarters and add into a pot with the fruit.
2.Cover with water, the majority of water is absorbed into the fruit. We also added dates to the fruit .
3.Once cool remove the orange peels and add :
1 -1 ½ cups flour or choice. You may not need all of the flour. The flour could be oat flour, Gluten free flour etc. We used spelt flour.
2 Teaspoons of Baking Powder ( if using a Gluten free mix check if it has a raising agent in it - don’t add the baking powder).
1 Teaspoon Cinnamon
2 Teaspoons Mixed Spice
1 Teaspoon Ginger
1 Teaspoon Cardamon
2 Teaspoons Vanilla Essence
4.Sift dry ingredients over the top of the cooled fruit.
5.Stir and pour into a lined baking tin.We topped with extra glacéd cherries and almonds. But feel free to change.
6.Cook at 170degrees for 1 hour. Check after 45mins. Our oven runs a little hot so we turned the oven down to 160degrees after 30 minutes so the top didn’t get too dark.
We melted some Apricot Jam (no added sugar) and some maple syrup together and lightly brushed over the cake.
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