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Why not try this yummy Christmas cake recipe? Enjoy and share it with your family and friends.

AuthorNathan
RatingDifficultyBeginner

Yields1 Serving

 750 g premium mixed fruit (sultanas, raisins, currants)
 ½ cup brandy or sherry
 ½ cup water
 1 cup crushed pineapple (including the juice)
 185 g Changing Habits Coconut Oil (or butter, chopped)
 3 organic free range eggs, beaten
 1 ¼ cups buckwheat flour or Changing Habits Emmer Wheat Flour
 1 cup almond meal
 1 tsp baking powder
 ¼ tsp bicarbonate soda
 1 tsp mixed spice
 1 tsp ground ginger
 Cacao nibs for decoration
 1 vanilla bean, scraped

1

Preheat oven to 130°C – 140°C.

2

Place mixed fruit, sugar, brandy, water, cacao melts, crushed pineapple and coconut oil (or butter) in a saucepan. Bring to the boil, stirring all the time and simmer over a medium heat for about 5 minutes. Allow to cool.

3

Add the beaten eggs then fold in sifted buckwheat flour, almond meal, baking powder, soda and spices.

4

Place in a lined and greased 23cm tin. Sprinkle with cacao nibs.

5

Bake for approximately 2hours or until cooked and tested with skewer.

6

Check after 1hour and again at 90mins.

7

When cool sprinkle over the top some straight brandy and allow to seep into the cake!

8

Serve with fresh whipped coconut cream or cream and ENJOY!

Ingredients

 750 g premium mixed fruit (sultanas, raisins, currants)
 ½ cup brandy or sherry
 ½ cup water
 1 cup crushed pineapple (including the juice)
 185 g Changing Habits Coconut Oil (or butter, chopped)
 3 organic free range eggs, beaten
 1 ¼ cups buckwheat flour or Changing Habits Emmer Wheat Flour
 1 cup almond meal
 1 tsp baking powder
 ¼ tsp bicarbonate soda
 1 tsp mixed spice
 1 tsp ground ginger
 Cacao nibs for decoration
 1 vanilla bean, scraped

Directions

1

Preheat oven to 130°C – 140°C.

2

Place mixed fruit, sugar, brandy, water, cacao melts, crushed pineapple and coconut oil (or butter) in a saucepan. Bring to the boil, stirring all the time and simmer over a medium heat for about 5 minutes. Allow to cool.

3

Add the beaten eggs then fold in sifted buckwheat flour, almond meal, baking powder, soda and spices.

4

Place in a lined and greased 23cm tin. Sprinkle with cacao nibs.

5

Bake for approximately 2hours or until cooked and tested with skewer.

6

Check after 1hour and again at 90mins.

7

When cool sprinkle over the top some straight brandy and allow to seep into the cake!

8

Serve with fresh whipped coconut cream or cream and ENJOY!

Christmas Cake
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