Having quite a number of friends who are diabetic; gluten-intolerant; have high (bad) cholesterol so avoid eggs or just prefer to have a “healthy” alternative to a Christmas cake, I set-to and adapted the Goodie Two-Shoes Extraordinaire Fruit Cake to a Christmas Cake version. When serving it at a family post-Christmas get-together in 2014, everyone had a slice and loved it, exclaiming they couldn’t believe it was free of so many things and still tasted to yummy and moist! It is packed full of energy-balancing ingredients and any alcohol in there has been “burned off” in the cooking process, so is just there to give the traditional Christmas Cake flavour, so it is great for recovering alcoholics, too!
For further information on the measures mentioned, please click on the links. Likewise, for information on the health benefits of the ingredients, please click the links
Preparation Time :- 30 minutes + overnight soaking / a further 6 hours the next day Cooking time:- 1 hour 45 minutes Quantity:- 2 shallow 8-inch / 20cm round tins plus 1 shallow 6-inch / 16cm round tin
Equipment 1 Large Bowl - Old-Fashioned Tablespoon - Citrus Juicer - Scissors - 1 Large Metal Spoon - Old-Fashioned Teaspoon - Sieve - Mini Chopping Machine - Weighing Scales - Measuring Jug - 2 8-inch/ 20cm Round Shallow Baking Tins - Pinch Spoon Measure - Kettle - Citrus Zester - 1 6-inch / 16cm Round Shallow Baking Tin - Cooling Rack Ingredients The night before: 200 g / 8 oz Dates 200g / 8 oz Sultanas - 50g / 2oz Mixed Peel - 50 g / 2 oz dried Apricots - 200 g / 8 oz Raisins - 100 g / 4 oz Currants 100 g / 4 oz halved Glacé Cherries - 200 ml / 7 oz boiling water - 100 ml / 3 ½ oz Spiced Rum - 200 ml / 7 oz Brandy
Six hours later: 25 g / 1oz Tapioca Flour - 25 g / 1 oz Coconut Flour - 3 teaspoons gluten free Baking Powder - 150 g / 6 oz Rice Flour - 2 teaspoon ground Mixed Spice - Grated Nutmeg - ½ teaspoon Ground Cloves- Pinch of Chilli and Salt - 220 ml / 5 ½ oz Apple Juice
Using the pair of scissors, cut the dates and apricots into small pieces and halve the glacé cherries. Place these and the rest of the dried fruits in the large bowl and cover with the liquids. Stir well and leave – covered – until the morning
In the morning, stir the mixture well then, using the mini chopping machine, finely process the nuts and seeds until they are chopped very finely. Add these to the mixture and stir in with the large metal spoon
Zest the lemon and lime and add this to the fruit and nut mixture and then juice the fruits and add this plus the apple juice and mix well. Leave for six hours to absorb the liquid and further swell the fruits and the nuts
Six hours later pre-heat the oven to Gas Mark 3 / 160 degrees Celsius / Fan Assisted 150 degrees Celsius and set the shelf to the middle rung
Measure the flours; baking powder and spices and mix together thoroughly before sifting over the soaked fruits and nuts.
Mix well then add half of the rest of the apple juice and stir well. Add the remaining apple juice and thoroughly mix well
Line the tins with pre-cut circles, one size higher (so 9 inches for the 8-inch round cakes and 7 inches for the 6-inch round cake) so that the parchment paper comes up the sides of the tin part of the way. Using the large metal spoon, divide the mixture between the tins so that it is evenly distributed between the two large tins, coming roughly half to two thirds up the sides, with the remainder being placed in the smaller tin. Level off with the back of the large metal spoon
Place in the oven on the middle shelf, and cook around 1 hour 45 minutes until browned and well-cooked.
Turn out onto the two cooling racks and leave to cool completely
Store in airtight containers until you are ready to make the marzipan and decorate accordingly
See recipe for Sugar-Free Marzipan for instructions on how to make this and to finish off the cake.
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