Rich Christmas Cake

Yes, your Christmas can still have its cake – and you can eat it too! This delicious recipe was created by Nicole Bond and is published in her new book, The Healthy Harvest Cookbook. This amazing cake contains all the special Christmassy ingredients, like candied fruits, but avoids the pitfalls of bad fats, starches and sugars as described in her husband Geoff's book, Deadly Harvest. Your guests won’t know the difference.

Category:  Baking  - 
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Ingredients

For 12 people

Recipe

  • 1 medium orange, preferably organic
  • 4 tablespoons raisins (2 ounces)
  • 2 tablespoons rum, dark and flavourful
  • 5 eggs
  • 2 teaspoons fructose, to taste
  • 2 tablespoons olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons orange extract
  • 1 tablespoon ground cinnamon
  • 0.5 cup almond milk
  • 2 cups almond meal (about 7 ounces)
  • 3 tablespoons diabetic orange marmalade
  • 1 1/2 cups mixed raw nuts (chopped almonds, walnuts and pecan nuts in pieces - about 7 ounces) 1/2 cup chopped assorted candied fruits (about 3 ounces)
  • 0.5 cup stoned and chopped dates (about 8 small dates)
  • 1 tablespoons (or to taste) allspice
  • oil spray
  • 1 dollop of almond cream

Rich Christmas Cake Directions

  1. 1. Grate the orange skin and set aside the gratings.
    2. In a small bowl soak the raisins in hot water for about 10 minutes.Drain the raisins, add 1 tablespoon of the rum and mix well. Set aside.
    3. Meanwhile take a medium-size mixing bowl, and with an electric hand-mixer, beat the eggs with the fructose, olive oil, the remaining rum, the vanilla extract, the orange extract and the cinnamon. Mix in the almond milk. Fold in the almond meal. Add the orange marmalade, the orange peel gratings, the mixed nuts, candied fruits, dates and raisins. Add the allspice.
    4. Spray a loaf mold (10-inches long, 5-inches wide, 3-inches high) with the olive oil and fill with the mixture. Bake in a hot oven at 360°F (180°C) for about 40 – 45 minutes.5. Check for doneness (the center of the cake should be cooked).
    6. Allow the cake to cool down. De-mold (or serve in the loaf mold).
    7. Optional: serve with a dollop of almond cream.

  2. copyright: Nicole Bond 2007, The Healthy Harvest Cookbook
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