This Deliciously Nutty Christmas Cake is a favourite of mine on the table and delicious any time of the year! Great to have on hand for those impromptu guests popping in. Deliciously Nutty Christmas Cake can be made and enjoyed in just a few hours. Why not bake and give as a delicious gift – wrapped in the tin it was baked in with decorative paper and tinsel.
Preheat oven 150C/300F/Gas Mark 2 and prepare a 20cm (9 inch) round spring form cake tin – line the base and sides with baking paper (cut an extra round piece for the top – to use later if needed)
600g (19 1/2 oz) mixed dried fruit – sultanas, raisins, cranberries
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp gluten free baking powder
1 tsp ground ginger
1/2 cup activated walnuts
1/2 cup activated pecans
1 tsp vanilla bean paste
1 1/2 cups almond flour
1/2 cup coconut flour
3 free range eggs
1 orange (zest and juice)
3 T coconut oil
Combine dried fruit, vanilla, orange zest and juice in an airtight container and set aside for 30 mins.
Place all the dry ingredients including spices into a large bowl and mix through (except for the nuts)
Add eggs and coconut oil to dried fruit mix and then add to dry ingredients and mix well. Fold through walnuts and pecans.
Press the mix into the prepared cake tin and bake for 1 hr (after 40 mins, check the top to make sure it is not over browning, if so I like to cover the top with baking paper to stop over browning) check with a skewer, it is ready if it comes out clean.
Allow to cool in the tin before removing. Store in an airtight container in the fridge.
I love hearing from you, so let me know if you make it. Take a photo and tag me in it so I can see your amazing creations!