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Paleo Christmas Cake Recipe

November 27, 2011

The one thing I’ve not been looking forward to this year is missing out on Christmas Cake. Grandma and Mum always had a Lions Christmas Cake at Christmas time, and the ever present Plum Pudding. And this year, now we’re Paleo I was worried that I would miss out on the tradition. Ah ha, never fear! Where there’s a will, there’s a way. Introducing you to a Paleo Christmas Cake recipe guaranteed to suceed!

Now when I say guaranteed I must let you know if you go overboard with the Brandy, it probably won’t work as well (or perhaps be even better depending on your mindset towards alcohol).

Paleo Christmas Cake

  • 3 cups sultanas
  • 1 1/2 cups of raisins
  • 1 cup currants
  • 1 cup pitted dates finely chopped
  • 1 cup finely copped dried apricots
  • 1/4 cup Goji berries
  • 1/4 cup of finely chopped orange peel
  • 3/4 cup of brandy (this cooks out)
  • 1/2 cup dried pineapple
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamon
  • 25o grams copha
  • 200g coconut sugar (grated)
  • 4 eggs
  • 2 cups almond flour

Method:

  • Combine dried fruit, brandy and spices in a steel bowl, cover with gladwrap and leave overnight (at least 8 hours) to macerate (soak).
  • Preheat oven to 150C, prepare 22cm pan with baking paper (ensure you have two layers of baking paper to reduce moisture loss later)
  • Using an electric beater combine softened copha with coconut sugar. Slowly at each egg, make sure they combine well before adding the next. Then sift in almond flour slowly.
  • Add dried fruit mixture with a wooden spoon and fold through mixture, ensuring that batter and fruit are evenly mixed.
  • Spoon into the prepared cake tin and bang on the bench to ensure no air pockets have been created.
  • Cover with aluminium foil and cook for 2 1/2 hours, or until skewer comes out clean.
  • Set aside to cool completely before removing from cake tin.

You can make this recipe a month in advance, store in a clean, airtight container in a dark part of your pantry and it’ll keep for up to 3 months.

We’re making two, one to have for Christmas and one to take with us to the family get together. You can also add glaced cherries and cranberries if the fancy takes you.

Now I’m off to find a Plum Pudding recipe that won’t break the scales.

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9 Comments leave one →
  1. Jocelyn permalink
    December 13, 2011 7:00 am

    could I substitute plain coconut butter or non hydrogenated palm oil shortening? I would not want to use hydrogenated coconut fat anyway even if it was obtainable in the United States

    • Natalie Hatch permalink*
      December 13, 2011 7:19 am

      Yes you could Jocelyn, though I would stay away from palm oil, you could also substitute in grapeseed oil or macadamia oil instead. Both would work well.

      • Jocelyn permalink
        December 13, 2011 7:24 am

        thanks for the quick reply -, but I thought that copha was solid at room temperature? Neither grape seed oil or macadamia would be I think. But then I do not know much about copha anyway.

  2. beatrixsz permalink
    December 19, 2011 2:44 am

    Hi, Thanks for sharing this recipe, I will make it for Christmas.

  3. November 27, 2012 8:14 pm

    Please could someone tell me what “Copha” is?

    • Natalie Hatch permalink*
      November 28, 2012 6:11 am

      Copha is solid coconut oil. I would recommend using coconut oil instead of copha, however in some countries it’s hard to get hold of. Copha usually sits in the cold section of the grocery store next to the butter/margarine.

  4. Marie permalink
    December 23, 2012 3:15 pm

    Thanks for this recipe! There seems to be a small typo: “25o grams copha”. Did you mean 250 grams (two five zero) instead of 25o (two-five-letter-O)? I’m wondering whether to use 25 grams or 250 grams of copha, and figure it might make a difference. :-) Please advise.

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