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
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
- Preheat oven to 250F and place a bowl or pan full of water in the oven.
- 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!)
- In a large bowl, combine all the dried fruits. Add the starch and toss until the fruit is covered, breaking up any clumps.
- In a stand mixer, cream the ghee and sugar.
- Add eggs one at a time and beat until combined.
- Add the brandy and mix until combined.
- Sift in the flours and beat until a smooth batter forms.
- Remove from mixer and stir in the dried fruits until fruit is evenly distrubuted in the batter.
- Scrape in lined pan and smooth out.
- Bake for 3 hrs or until an inserted toothpick comes out clean.
- Remove from oven and let cool on a rack. Don’t remove from the pan.
- 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.
- 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.
- 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?