The classic Christmas cake contains many sinful & glutinous ingredients. Black treacle, brown sugar, brandy, rum, etc. In fact, I think the only remotely healthy component is the dried fruit. A classic Christmas tradition loved by all. Although not everyone will approve of me tweaking a traditional recipe, I want to enjoy the Christmas cake in a more healthy way. Here I present my own version, complete with fewer calories but with all the flavor we love.
Prepare your ingredients
To begin, I recommend heading to your local fruit & vegetable shop to purchase the most natural ingredients free from any preservatives. You won’t be able to pick up all the ingredients from here, so leave time in your day to visit your local grocery store.
To make things a little easier, I have prepared a list of the ingredients that you will need for the Christmas Cake.
- Any dried fruit of your choice. Here, the more the merrier. Choose a selection of apricots, dates, currants, cranberries, sultanas, etc. If you have some leftover then you can use them in one of my smoothie bowls which only require 3 ingredients and you’ll have it put together in minutes. If you, like me, like to energize your body with healthy proteins and superfoods, then start your day with this breakfast of champions.
- 2 Bananas
- 1 Orange
- Vanilla extract or paste
- Almond flour
- Coconut oil
- Mixed spice (optional)
Let’s begin baking your Christmas Cake
Start by roughly chopping all of your chosen dried fruit into bite-sized chunks. A little tip of mine is to use a pair of scissors – this method is way quicker! Next, place the fruit into an eco-friendly bowl and soak them with hot water for 10-15 minutes. If you have any lying around the house then soak with orange liquor, to add extra flavor.
Whilst your fruit is soaking, preheat your oven to 160℃/320℉. Prepare a 20cm round tin with baking paper, ensuring to fully cover the base and sides of the tin.
Whereas some recipes will tell you to combine your mixture, I recommend using a food processor. This way you attain a much smoother silky batter. Into the processor will go 3 eggs, 3 tablespoons of coconut oil, almond flour (120g), zest & juice of the orange, vanilla extract (1 tsp), bananas, walnuts (75g), almonds (75g), nutmeg (¼ tsp), cinnamon (1 tsp), & finally 2 tablespoons of the mixed spice.
Ensure that your dry fruit is well-drained and add this to the mixture.
Spoon the mixture into the cake tin, ensuring that there are no gaps. Finally, place the tin into your preheated oven. The Christmas cake should bake for around 70-90 minutes. To test if your cake is ready, check it with a skewer. If it comes out dry, leave the cake to bake for a while longer.
Once fully cooked, allow the cake to cool at room temperature for approximately 30 minutes. It’s important to remember that the longer you leave your Christmas cake, the richer the taste will be. For this reason, I recommend baking your cake early and waiting to serve it until Christmas day.