Paleo Christmas Cake!
It has my dad's 'fruitcake tick of approval' — and that's saying something!
‘Twas the week before Christmas and all thro’ the house,
there was whining coming from my lovely spouse,
He looked so sad and his head gave a shake,
“Please tell me you are making a Christmas Cake?”
So here we go, Paleo Christmas cake — still pretty high in natural sugars so take care! Mix and match your fruit and nuts to suit your tastes. And if you really feel the need to drizzle it with a little alcohol once cooked – I won’t look! Merry Christmas :-)
1 cup dried apricots
1/2 cup dried dates
1/2 cup dried figs
1/2 cup dried cranberries
1/2 cup currants
1/2 cup raisins
1/2 cup prunes
1 orange (zest & juice)
3 tablespoons macadamia nut oil
1 teaspoon vanilla extract
1 1/2 teaspoons of cinnamon
1/2 teaspoon powdered ginger
quick grate of nutmeg
pinch of salt
1/2 cup walnuts (or pecans or almonds)
2 cups ground almonds
Preheat oven to 150˚C. Line a 20cm tin with baking paper.
Slice all the dried fruit and mix together in a bowl. Grate the orange zest and add to the bowl along with the juice.
In another bowl, put the eggs, oil, vanilla, spices and salt and whisk lightly. Mix the dried fruit through then add in the nuts and ground almonds. Stir to combine and spoon mixture into the tin. Fold the paper flaps in to stop top from browning too much or cover the top loosely with foil.
Cook for about 1 hour and 15-25 minutes.
Cool in the tin, then store in a cool place or in the fridge for up to a month.