Welcome to my Christmas Recipe Countdown, where each day leading up to Christmas, I will be sharing recipes from some of my Friday Foodies, as well as a few from myself.
Be prepared for healthy, mouth watering recipes that will help you to cater for all your festive season parties, dinners and get togethers. Each recipe is gluten, dairy and refined sugar free.
The day six recipe, Christmas Fruit Cake appears courtesy of Caitlin McCarthy.
What Caitlin says:
"This recipe is for my family’s Christmas cake, so it holds many fond memories!
The first is when I was about 4 years old standing on a stool in the kitchen helping my Mum stir the cake batter (and then getting to lick the bowl at the end – WINNING)!
I make this every Christmas - sometimes multiple times!
The aroma that the cooling fruit mixture and the baking cake exude .. well .. I’m salivating just at the thought!
There is rarely a time that all the fruit mixture makes it into the cake batter AND all the cake batter makes it into the tin!
This is a wholesome, yummy and simple to make cake that’s wheat-free, can be made dairy-free and vegan, and has no added sugar.
While indulging is part of the pleasure of the festive season (and certainly should be enjoyed guilt-free), having a healthier option in your Christmas spread is always a good idea!"
Caitlin featured as my Friday Foodie back in August, where she shared her Raw “Cheezy” Broccoli Bites recipe.
- 450 gram mixed dried fruit
- 100 grams butter, chopped (can use coconut oil)
- 440 grams tin crushed pineapple
- 1 teaspoon baking soda
- 1 + 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs, beaten (can use 2 flax eggs)
- 2 cups wholemeal spelt flour
- 3 teaspoon baking powder
- Nuts, to garnish (optional)
1. Place mixed fruit, butter, pineapple, baking soda and spices in a large saucepan.
2. Bring to boil for 3 minutes. Let mixture cool.
3. Preheat oven to 180°C. Grease and line 20-cm cake tin (spring-form is best).
4. Stir eggs into cooled mixture.
5. Sift in flour and baking powder. Mix until just combined.
6. Put into prepared cake tin. Bake for 15 minutes.
7. Lower heat to 140°C and bake for a further 2 hours, or until golden brown and cooked through when a skewer is inserted. Start checking at around 90 minutes.
8. Let cake cool for 10 minutes in tin, then transfer to a cooling rack to cool completely. Lasts for a few days in an airtight container at room temperature or up to a week in the fridge.
- I usually use a mixture of sultanas and raisins for the fruit.
- You can substitute 1 teaspoon mixed spice for the cinnamon & nutmeg.
- If the cake starts to brown too early, cover with aluminium foil.
- Oat, kamut and wholewheat flour all work in this recipe.
More about Caitlin
Caitlin is the founder of Divine Diva Day and My Divine Life.
She is an Accredited Nutritionist, Transformational Speaker, Certified Eating Psychology Coach, Body Whisperer and Miracle Mentor,
BUT more importantly she is a SURVIVOR and a THRIVER.
Think – INTENSE eating disorder + caring for BOTH parents by herself at home as they died from cancer, while studying & working two jobs – all by the age of 21.
Let’s just say her formative years were FULL ON!
Her journey has inspired her to truly tap into her DIVINE power and beauty.
Now, she teaches women how to live heart-centred lives truly connected to their desires, intuition and innate wisdom.
The movement she has created inspires women to create abundance by owning their exquisite beauty and strength.