Paleo Christmas cake? Yes it can be done and Julena from Hunter Gatherer Gourmet has cracked it with her amazing recipe. As a bonus this recipe doesn't need weeks of soaking time like the traditional version so if you've ran out of time these holidays this is perfect!
1 box of Hunter Gatherer Gourmet Paleo Baking Mix (vanilla or ginger)
500g mixed dried fruit
(OR make your own with 235g sultanas, 80g dried cherries, 75g canidied citrus peel, 55g raisins and 55g currants)
1/4 cup coconut sugar or coconut nectar
125g butter or oil
400g tin of crushed pineapple in juice
1 tsp mixed spice (if using ginger cake mix use 1/4 tsp cloves and 1/4 tsp nutmeg instead)
1/2 tsp baking soda
1 tsp baking powder
Add the mixed fruit, butter/oil, pineapple, sugar, mixed spice and baking soda to a large saucepan. Stir occasionally as it comes to the boil then turn down to a gently boil for 5 min.
Leave to cool. If you put the mix on in the morning then bake it at night your house will smell amazing all day.
Once cool, preheat oven to 150C. Add the eggs and mix well. Then add the baking mix and the baking powder and mix well.
Double line a tin with baking paper, both bottom and sides. Pour the thick mix in and bake in the oven for 1 1/4 to 1 1/2 hours. Should be the colour in the picture.
Once out of the oven, wrap the whole thing up in a towel and leave till the morning (top tip from mum!).
You will notice there is no alcohol in this recipe but it could be added while the fruit mix is cooling if you like a little brandy flavour!