INGREDIENTS
200g dried cranberries
250g seedless raisins
300g pitted dates chopped
200g cherries
100g orange & lemon peel
75g pecan nuts chopped coarsely
125g unsalted butter
2 tsps cinnamon
1 tsp bicarb
1 tsp ginger powder
80 ml xylitol sugar
80 ml xylitol syrup
1½ tbls diabetic apricot jam
1 cup water
½ (10ml) bottle almond essence
1 tbls vanilla essence
METHOD
Place all the above ingredients in a medium pot. Mix well. Bring to the boil and lower the heat. Give the mixture a good mix every now and then. Cook for 15 minutes and let cool completely. Add 5 beaten eggs, 1 tsp salt, 2 cups macadamia flour, 4 heaped tsps baking powder and 160 ml coconut flour. Mix very well. Put into a well greased spring form pan and bake on 140° C in a thermofan oven for 2 hours. Pour a half cup of brandy over the cake while it is still hot. Allow to cool completely before removing from the pan. Wrap in cling wrap and then in tin foil or store in a cake holder. There is no need to feed the cake with brandy as it is very moist. Store the cake at room temperature.
NOTES
For a Christmas pudding only add half the coconut flour and bake in a glass dome bowl. The same filling can also be used to make Christmas mince pies.
