Christmas Cake

750g premium mixed fruit (sultanas, raisins, currants)

1 cup Changing Habits Rapadura Sugar

1/2 cup brandy or sherry

1/2 cup water

50g Changing Habits Cacao Melts

1 cup crushed pineapple (including the juice)

185g coconut oil (or butter, chopped)

3 organic free range eggs, beaten

1 1/4 cups buckwheat flour or Changing Habits Emmer Wheat Flour

1 cup almond meal

1 tsp baking powder

1/4 tsp bicarbonate soda

1 tsp mixed spice

1 tsp Changing Habits Ginger Powder

Cacao nibs for decoration

1 vanilla bean, scraped

Preheat oven to 130°C – 140°C.

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.

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

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

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

Check after 1hour and again at 90mins.

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

Serve with fresh whipped coconut cream or cream and ENJOY!

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Christmas Cake