Christmas Cake

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Christmas Cake

A simple and delicious Cassava-style Christmas Cake.

Yields1 Serving
Prep Time40 minsCook Time1 hr 30 minsTotal Time2 hrs 10 mins
Christmas Cake
What you'll need
 400 g Butter
 300 g Xylitol
 6 Free-range Eggs
 300 g Health Riot Cassava flour
 Pinch of Salt
 500 g Sultanas
 500 g Raisins
 250 g Cranberries
 60 g Chopped fresh Cherries
 200 Chopped Almonds
 1 tsp Allspice
 1 tsp Mixed Spice
 ½ tsp Ground Ginger powder
 45 ml Blackstrap molasses
 3 tbsp Raw honey
 750 ml Brandy for soaking fruits, plus an extra 200 ml for drizzling
Tip
 You can mix it up any way you like and use dried fruit of your preference. An alternative to this recipe's list of fruits, is to try dried figs, apricots, and peaches.
Instructions:
1

First put all your sultanas, cranberries and raisins in a big glass jar / bowl and pour over 750 ml brandy. Close the lid tightly. Soak for 3-5 days mixing it once per day.

2

Once your soaked fruits are ready and you are going to bake, line your cake tins well with wax paper on the bottom as well as the sides.

3

Preheat your oven to 170 degrees Celsius.

4

Beat the butter and xylitol in a very large bowl, until creamy.

5

Add each egg separately and beat until the mixture is stiff.

6

Stir in the sifted flour and salt to your butter mixture, then add your soaked fruits along with the cherries, chopped nuts, spices, molasses and honey.

7

Mix very well and transfer to your lined baking tins.

8

Bake for one hour at 170 degrees Celsius. After one hour, reduce the heat to 120 degrees Celsius and bake for 30 minutes longer.

9

Allow the cake to cool fully before removing from the tin (I like to leave it overnight in the switched off oven to cool if I baked during the evening).

10

Remove cake from tin, and wrap in cling film. Pour a small amount of brandy over the cake once a week to keep it moist.

11

After a week or two of feeding your cake with the brandy, ice as desired – marzipan is always a good option.

Ingredients

What you'll need
 400 g Butter
 300 g Xylitol
 6 Free-range Eggs
 300 g Health Riot Cassava flour
 Pinch of Salt
 500 g Sultanas
 500 g Raisins
 250 g Cranberries
 60 g Chopped fresh Cherries
 200 Chopped Almonds
 1 tsp Allspice
 1 tsp Mixed Spice
 ½ tsp Ground Ginger powder
 45 ml Blackstrap molasses
 3 tbsp Raw honey
 750 ml Brandy for soaking fruits, plus an extra 200 ml for drizzling
Tip
 You can mix it up any way you like and use dried fruit of your preference. An alternative to this recipe's list of fruits, is to try dried figs, apricots, and peaches.

Directions

Instructions:
1

First put all your sultanas, cranberries and raisins in a big glass jar / bowl and pour over 750 ml brandy. Close the lid tightly. Soak for 3-5 days mixing it once per day.

2

Once your soaked fruits are ready and you are going to bake, line your cake tins well with wax paper on the bottom as well as the sides.

3

Preheat your oven to 170 degrees Celsius.

4

Beat the butter and xylitol in a very large bowl, until creamy.

5

Add each egg separately and beat until the mixture is stiff.

6

Stir in the sifted flour and salt to your butter mixture, then add your soaked fruits along with the cherries, chopped nuts, spices, molasses and honey.

7

Mix very well and transfer to your lined baking tins.

8

Bake for one hour at 170 degrees Celsius. After one hour, reduce the heat to 120 degrees Celsius and bake for 30 minutes longer.

9

Allow the cake to cool fully before removing from the tin (I like to leave it overnight in the switched off oven to cool if I baked during the evening).

10

Remove cake from tin, and wrap in cling film. Pour a small amount of brandy over the cake once a week to keep it moist.

11

After a week or two of feeding your cake with the brandy, ice as desired – marzipan is always a good option.

Christmas Cake

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