Gluten, Casein and Soy Free Christmas Cake

My mom loves Christmas cake. So after I discovered ghee, I have been making a version of my Grannie’s Christmas Cake for her the past few years. I’ve modified it to take out the parts I don’t like and to make it a bit (emphasis on the bit part) healthier than the traditional version. First, I have removed the candied citron peel as ain’t nobody got time for that (aka. it’s gross). Then, I replaced some of the usual candied fruit for unsweetened dried fruit. Third, I douse it in way more brandy than the original recipe called for as it needs to stay moist of course!

This cake is super rich – it’s great when you eat it just because, but it is amazing when you eat it while skiing or while outside in cold weather. I think it’s because the ghee and brandy to help keep you warm! 😉

Gluten, Casein and Soy Free Christmas Cake

4 oz. currants
2 oz. apple juice sweetened dried cranberries
6 oz. sultana raisins
4 oz. dried figs, diced (I cut them in half lengthwise and then slice them into three sections)
4 oz. glace cherries, cut in half
2-3 rings of dried, unsweetened pineapple cut/teared into pieces
2 oz. blanched slivered almonds
1/4 c. starch

4 oz. Ghee (it’s casein free!) (Or 6 oz. butter)
2/3 c. sugar
2 eggs
1 egg replacer (I made mine with Almond milk, but feel free to use any dairy free milk)
2 tbsp. brandy
1/2 c. each brown rice flour, sorghum flour and tapioca starch
1/4 c. millet flour
1 tsp. xanthan gum
1/2 tsp. baking powder

Extra brandy

1. Preheat oven to 250F and place a bowl or pan full of water in the oven.
2. Take an 8″ springform pan and line with parchment paper and wax paper sticking 2″ above the edge of the pan (parchment paper on the outside – to do this, I cut out a circle of each for the bottom and then a long strip of each that is 2″ wider than the height of the pan. The length is pi*d, and for my pan, it was around 24″. You do want a bit of overlap, so if it’s too long, that’s okay!)
3. In a large bowl, combine all the dried fruits. Add the starch and toss until the fruit is covered, breaking up any clumps.
4. In a stand mixer, cream the ghee and sugar.
5. Add eggs one at a time and beat until combined.
6. Add the brandy and mix until combined.
7. Sift in the flours and beat until a smooth batter forms.
8. Remove from mixer and stir in the dried fruits until fruit is evenly distrubuted in the batter.
9. Scrape in lined pan and smooth out.
10. Bake for 3 hrs or until an inserted toothpick comes out clean.
11. Remove from oven and let cool on a rack. Don’t remove from the pan.
12. Once cool, take a toothpick or other thin pointy object (I used one of those turkey skewers) and poke holes all over the cake. Take a 2 -3 tbsp. of brandy and pour over cake. Place cake in a ziploc bag.
13. Repeat a couple times over the next few days. The cake can be stored on the counter for a few days on the counter and longer in the fridge. It freezes very well, just make sure you brandy it at least twice and wrap in two ziploc bags.
14. Enjoy the rich goodness!

Note: When you thaw it, douse it in brandy. Trust me, it’s worth it. 🙂

Are you a Christmas Cake lover or hater?

SRC: Making Miracle’s Mushroom Sausage Ragu

For this month’s Secret Recipe Club, I was paired with Rebekah of Making Miracles. Rebekah is a surrogate mother (which is awesome!) and has two kids of her own. Unfortunately, her 17 year old son recently had a stroke and so I ask you to spare a moment to pray for his recovery! She focuses on making food that is “quick, easy and family friendly!”

Rebekah has tons of delicious recipes, many of which Mr. Bean asked me to make: BBQ Chicken Salad with Cornbread Croutons, Crockpot Shredded Beef, Party Beans, Gourmet Mushroom Risotto and Perfect Summer Sandwich.

She has a large selection of baked goods, but I was visiting Mr. Bean in Red Deer for the weekend, so I had no access to my usual baking and gluten free flour supplies. I chose her Mushroom Sausage Ragu and it did not disappoint! It was fairly simple and very delicious, making it a perfect dinner. We ended up making about double her original recipe, which made excellent left overs.

Mushroom Sausage Ragu

1 lb gluten free mild Italian sausages
2 tbsp. Olive oil
1 large onion, finely diced
4 c. Chopped fresh mushrooms
2 – 3 large cloves of garlic, minced
1 – 798 mL can of diced tomatoes, partially drained with juice reserved
3 tsp. Italian seasonings
Salt and pepper to taste
Fresh parsley, finely chopped
16 oz. pasta (I used gluten free penne)

1. Remove sausages from skins, break into pieces and fry up until browned in a large skillet.
2. Remove from skillet into a paper towel lined bowl. Wipe out skillet.
3. Add oil to skillet and sauté onions and mushrooms until onions are soft and mushrooms are cooked through. Add garlic and sauté for a minute.
4. Add diced tomatoes, Italian seasonings and salt and pepper. Simmer until most liquid starts thickening up. Add more liquid if desired.
5. Meanwhile, cook pasta according to instructions.
6. Serve Ragu over pasta and sprinkle with chopped parsley.
7. Enjoy!

Please check out the rest of Group D’s recipes by clicking the link below!