Christmas Fruit Cake GF+RSG
My Aunty Agnes made THE BEST Christmas Cake around it was packed with love and kept secret until I was in my 30's...
This is her recipe with a twist as I have converted it so it is Grain Free (gf) and Refines Sugar Free (sf) ~ Made with love each and every year.
This quantity will make 1 large (tupperware sweetkeeper size) cake or 2 medium size.
Cover fruit with marsalla and leave to soak at least over night. lightly toast the almonds Boil on medium high heat, fruit, marsala, butter and apple puree together for quite some time, stirring continuously so it does not stick on bottom. Keep boiling and stirring until fruit is soft. Remove from heat and stand pan in cold water so it cools faster. Once a little cool, add eggs, mix well.
Add almond flour & mixed spice. Mix well. Once finished mixing add the nuts. At this stage you want the cake to be moist but not sloppy, when you life the spoon out you don't want the ingredient to fall straight off. If they just run off then the cake is too wet, so add 1/2 cup of almond flour a bit at a time until desired consistency is reached. Spray cake tin with baking spray and then line tin with greaseproof paper.
Pour mixture into tin then dampen hands and flatten cake down gently with knuckles. Bake in oven low and slow. Usually 150. Should take between one to two hours so test every 30mins.
I cover the cake with foil about half way through cooking. Also turn the cake pan around at halfway to make sure it doesn't cook more on one side than the other. Test with a skewer to see if it is ready.
Made with love each year of my life by my Aunty Agnes !! Merry Christmas.
** Apple Puree is just apples stewed