It's been a challenge of mine to come up with a healthier Christmas cake. No Christmas is complete without one. Here we maintain the traditional brandy but substitute sugar for apple concentrate, butter for a small amount of oil, and use spelt flour for its reduced gluten content.
200 grams sultanas
200 grams prunes, pitted
200 grams figs, chopped
150 grams apricots, chopped
½ cup apple concentrate
½ cup brandy
2 tbsp grapeseed oil
3 small free range eggs, beaten
blanched almonds to decorate
Preheat the oven to 170 degrees Celsius.
Sift the flours and baking powder. Add the fruit mix and eggs and mix through evenly. Pour the cake mix into a greased and lined baking tin. Decorate with blanched almonds and bake for 1 Ĺ hours.
Note: Don't assume all the alcohol evaporates in cooking. Studies have shown a range of 4 - 78% evaporation across a range of cooking techniques.
Makes 16 servings
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.