Have your Christmas cake and eat it too! It can be hard to find healthy alternatives during the holiday season. Our Christmas fruit cake is so easy to make and contains pumpkin which gives this traditional cake a sweet and delicious twist.
6 pitted dried dates and 8 dried apricots (approximately 200 g in total)
11/2 cups orange juice
150 g pitted fresh cherries
150 g dried mixed fruit such as cranberries, sultanas, currants
11/2 teaspoon mixed spice
1 teaspoon cinnamon
90 g macadamia and pecans (combined weight), chopped
260 g cooked pumpkin, cooled and mashed
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon lemon juice
1 egg yolk (optional)
200 g wholemeal spelt flour
2 teaspoons baking powder
6 walnuts, roughly chopped, to garnish
1-2 tablespoons maple syrup, for brushing on top
Preheat oven to 160°C and line base and sides of a 20 cm spring-form cake tin.
Place dates and apricots in a saucepan with 1 cup of the orange juice and bring to boil. Cool for 5 minutes, then blend in a blender until smooth. Place mix into mixing bowl, add remaining orange juice and other ingredients, except flour and baking powder. Blend mixture, then add flour and baking powder and combine.
Place mixture into lined cake tin and sprinkle chopped walnuts over the top. Cover loosely with tin foil and bake for 40 minutes. Remove tin foil and bake for a further 20 minutes or until firm to touch.
Allow to cool slightly before lightly brushing with maple syrup.
Bake the pumpkin the night before
If you’re feeling festive add a splash of liquor to mix before baking and a sprinkle of coconut powder.
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