SCD Christmas Cake – Grainfree Glutenfree Fruit Cake

For me, the Christmas season always feels like it begins when I make the Christmas Cake. You have to make it in advance and ‘feed’ it (see further down for how to do this) with whisky until the big day so it’s best to start this one sometime in November!  When it comes to all the Christmas treats I feel like I shouldn’t have to miss out, just because I don’t eat flour or sugar.  I love creating versions of Christmas favourites that I’ve adapted and I’ve made grain and sugarfree Mincemeat, Cranberry Sauce, Chocolate Chestnut Pots and lots more to come I promise!  This SCD Christmas Cake is a favourite in our house and it’s one you can get the whole family involved in!  There’s an old wives tale that says that everyone in the family should help stir the ingredients as it’s good luck!

So to make your SCD Christmas Cake, you start by preheating the oven to 160C (325F).  Then, grease a 10 inch diameter cake tin, with a removable base, very well with lots of the coconut oil.  Set to one side while you prepare the ingredients.  Start by roughly chopping the dried apricots and dates. Mix the chopped apricots and dates with the raisins and sultanas and cover with the whisky. Leave the dried fruits to soak up the whisky while you prepare the rest of the cake!

In a separate bowl, mix together all your dry ingredients.  This will be the ground almonds (almond flour), bicarbonate of soda (baking soda), salt, and all the spices.  Cinnamon, ground ginger, ground cardamom, allspice & ground cloves.  These are what bring this spiced fruitcake to life and give it that really Christmassy taste!

Next, add the honey, eggs, vanilla essence, date syrup and the zest of the orange to a food processor. Blend the ingredients slightly until they are all combined.  Then, making sure the coconut oil is liquid (melt it if it isn’t) add this to the food processor and blend again thoroughly.

Spoon the wet ingredients into the dry ingredients and mix well until everything is combined.  Next, peel and grate the ginger and the apple and add to the mixture.  Finally, add the flaked almonds and the whisky soaked dried fruits to the mixture and stir well to combine, making sure the fruit and nuts are evenly distributed.

Spoon into the cake tin and flatten out the top.  I like to decorate the top of the cake with the blanched almonds in a pretty pattern. It really gives it a wow factor on your Christmas table.  (Skip this step if you plan on covering it in marzipan or icing!).

Bake the SCD Christmas Cake in the oven for about an hour until a skewer comes out clean after being inserted.  Remove the cake carefully from the tin and allow to cool on a cooling rack.

Once cool, place in an airtight container and ‘feed’ with whisky every few days or once a week until Christmas! It should be about 4-6 times in all.  You do this by poking holes in the cake with a skewer.  Then, drizzle over about 2tbsps of whisky and allow it to soak into the cake.

This will help keep your cake moist as well as give it extra flavour and a boozy kick.  (You can omit this, and soaking the dried fruits in whisky at the start if you prefer).

On Christmas morning, tie a ribbon around the cake and it’s ready for your Christmas table!  Serve it with cream or brandy butter or just as it is!  It lasts for ages so you will still be eating this well into January!  It also freezes really well (but I doubt you’ll have enough left for the freezer!)

SCD Christmas Cake - Grainfree Glutenfree Fruit Cake

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Course Bread & Baking, Dessert, Snacks

Cuisine British, Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegan, Vegetarian

Servings 16 slices

Ingredients

  

• 350 g ground almonds (4 cups almond flour)
• 1 tsp bicarbonate of soda (baking soda)
• 80 ml date syrup (1/4 cup)
• 4 eggs
• 80 ml honey (1/4 cup)
• 150 ml coconut oil (1/2 cup) plus extra for greasing the tin
• 2 inches fresh ginger
• 1 orange (zested)
• 1 apple
• 6 tbsps whiskey (plus 100ml - 1/3 cup - to 'feed' the cake)
• 200 g dried apricots (1 cup)
• 200 g raisins (1 cup)
• 200 g sultanas (1 cup)
• 150 g dates (1 cup)
• 100 g flaked almonds (1 cup)
• 1 tbsp vanilla essence
• 1 tsp sea salt
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/2 tsp ground cloves
• 75 g blanched almonds (3/4 cup)

Instructions

 

• Preheat the oven to 160C (325F).
• Grease a 10 inch diameter cake tin with a removable base very well with some of the coconut oil.
• Start by roughly chopping the dried apricots and dates. Mix the chopped fruit with the raisins and sultanas and cover with the whisky. Leave to soak while you prepare the rest of the cake.
• In a separate bowl, mix together the ground almonds, bicarbonate of soda, salt, and the spices - cinnamon, ground ginger, ground cardamom, allspice & ground cloves.
• Add the honey, eggs, vanilla essence, date syrup and the zest of the orange to a food processor. Blend until combined.
• Making sure the coconut oil is liquid (melt if it isn't) add this to the food processor and blend again thoroughly.
• Combine the wet and dry ingredients and mix well until everything is combined.
• Grate the ginger and the apple and add to the mixture.
• Add the flaked almonds and the whisky soaked dried fruits to the mixture and stir well to combine, making sure the fruit and nuts are evenly distributed.
• Spoon into the cake tin and flatten out the top.
• Decorate the top with the blanched almonds in a pretty pattern.
• Bake in the oven for about an hour until a skewer comes out clean after being inserted.
• Remove carefully from the tin and allow to cool.
• Once cool, place in an airtight container and 'feed' with whisky every few days or once a week until Christmas! about 4-6 times in all.

Allergy & Dietary Information for SCD Christmas Cake

This recipe is Grainfree, Glutenfree, Dairyfree & Refined-Sugarfree.  It’s also suitable for SCD, Paleo, Low Carb, Vegetarian & Vegan Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

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