Gluten, Dairy & Sugar free Christmas cake
Gluten, dairy and sugar free and eggs can be replaced with egg replacer to be made suitable for vegans,
"Christmas Cake"
100g rice flour
100g Soya flour
100g corn flour
100g ground almonds
200g dried chopped dates
400g grated carrots
1 large chunk of root ginger
1/2 cup of sunflower oil
2 tsp baking powder
100g sultanas
100g raisins
100g chopped prunes
100g mix fruit and peal
100g walnuts
4 eggs
2 bananas
1 orange
1 apple
1 tsp turmeric
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp mixed spice
2 tbsp of Cocoa
½ cup spring or filtered water
Put the dates and water in a saucepan and simmer for 10 minutes, stirring often. Turn off the heat, peal and grate the apple and peal and grate the ginger, add both to the date mix, peal and cut up the bananas and mash and add this to the mix also. Stir all together.
Cut up the prunes and remove the stones, pop the prunes, Sultanas, raisons and mix fruit and peal to a small bowl and pore over the port and leave to stand.
Peal and grate the carrots, grate the orange peal and squeeze the juice from the orange.
Add the Flours, ground almonds, baking powder, turmeric, nutmeg, ground ginger, mix spice, Cocoa powder, dates mix, sunflower oil, and eggs to a mixing bowl and mix with a wooden spoon. Add the grated carrot and mix some more then add the fruit and walnuts and stir in.
Line a large cake tin (8” X 3”) with baking paper, pour in the mixture, and place some baking paper over the top. Pop this into a preheated oven set to 200c for 45minutes, then reduce the heat to 170c and cook for an hour. Check with a skewer and place on a wire tray when ready, but leave in the tin for 30 minutes.
Eat within a week or freeze in slices. Enjoy!
