Not Quite Grandma’s Christmas Cake

May 08, 2023May 8, 20230 12
A Christmas fruit cake with a twist
in Dessert

Prep

30 min

Cook

2 hr

Ready In

2 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 ounces pitted prunes , chopped
6 ounces dried apricots , chopped
4 ounces sweetened dried pineapple , chopped
3 ounces dried apple rings , chopped
8 ounces dried figs , hard stem ends removed
8 ounces thompson seedless grapes
1/2 cup port wine
3/4 cup spiced rum
1/4 cup drambuie
1/4 cup sherry wine
2 tablespoons honey
1 cinnamon sticks
1 inch piece ginger , peeled and sliced
1 lemon , zest of
1 orange , zest of
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons Ener-G Egg Substitute , powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 pinch clove
1 pinch allspice
1 pinch white pepper
1 pinch mustard powder
2 ounces chopped candied cherries
1/2 cup salted butter , softened
1/2 cup coconut oil ( grandma used lard or shortening )
1 cup dark brown sugar , packed
2 large eggs , at room temperature

Nutrision Information

Servings Per Recipe
12
Calories
538
Sugar
48g
Fat
23g
This Not Quite Grandma's Christmas Cake is a modern take on the classic festive fruit cake. The recipe uses a mixture of dried fruits, port wine and spiced rum, and Drambuie, which gives the cake a boozy kick. Key to this recipe is the switch from grandma's classic lard or shortening to coconut oil, and the use of Ener-G egg substitute in place of eggs. This recipe offers a healthier take on a much-loved Christmas tradition.

Instructions

1.Preheat oven to 300 degrees F (150 degrees C). Grease and line an 8-inch springform cake tin with parchment.
2.Place all the dried fruits, port wine, spiced rum, Drambuie, sherry wine, honey, cinnamon sticks, and ginger in a saucepan, bring the mixture to a simmer, and cook for 5 minutes. Remove from heat and cool.
3.Sift together all-purpose flour, whole wheat flour, baking powder, Ener-G Egg Substitute, salt, nutmeg, cinnamon, clove, allspice, white pepper, and mustard powder into a large mixing bowl.
4.Once the fruit mixture is cool, stir in the lemon and orange zest, and chopped candied cherries.
5.In a separate bowl, cream butter and coconut oil until pale and fluffy. Gradually beat in the brown sugar until the mixture lightens.
6.Beat in the eggs one at a time, and then fold in the flour mixture a third at a time to make a smooth batter. Stir in the fruit mixture.
7.Spoon the mixture into the prepared tin and smooth the top. Bake in the centre of the oven for around 2 hours
8.Once baked, leave to cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Serve sliced with brewed tea or coffee during the Christmas season.

PROS

Not Quite Grandma’s Christmas Cake is full of flavour and texture – boozy, fruity and pleasingly moist.
The coconut oil provides a healthy twist, and the Ener-G Egg Substitute is perfect for those with an egg allergy.
This cake can be frozen for up to 1 month making it perfect for the festive season.

CONS

This cake is high in sugar and fat, and portion control should be considered.
The recipe requires time and effort to make.

HEALTH & BENEFITS

The fruit in this Not Quite Grandma’s Christmas cake provides a range of vitamins, minerals and dietary fiber. The coconut oil adds good HDL cholesterol, and studies have shown cinnamon can help regulate blood sugar levels.

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