Christmas pudding is what this cake is called and I grew up eating this in England. My Mum and Grandmother made this every Christmas but with alcohol in it. This cake is meant to be moist and taste just like Christmas. MY recipe is amazing I have to say, I got this beyond right. The cake went super fast and I'll be making another one for Christmas day. It is moist and tastes just like the kind my Family made. It's a must try!!!
1/2 cup of sultanas
1/2 cup of raisins
1/2 cup of currants
1/4 cup of dates
1/4 tsp of cloves
1/4 tsp of allspice
1/4 tsp of cinnamon
3/4 cups of coconut sugar
2 apples cored and peeled
1 tbsp of palm shortening
1 tsp of orange zest
1 tsp of lemon zest
1 tbsp of coconut flour
3 eggs
2 cups of almond flour
1/4 cup of palm shortening melted
1 tbsp of honey
1/2 tsp of baking soda
Soak the sultanas, currants, dates and raisins in a bowl of warm water for 20 minutes. Place a bowl of water on the bottom rack while the oven heats up. Preheat the oven to 335. In the meantime dice the apples into small pieces and place in a saucepan. Drain the raisins, dates, currants and sultanas. Place them in the saucepan. Add the coconut sugar, spices, one tablespoon of palm shortening, orange and lemon zest. Stir really well. Simmer on medium heat until apples are soft. About twenty minutes. While that simmers add the eggs to a mixer. Beat. Add the melted palm shortening and mix well. Add the honey and mix. Add the almond flour and mix again. Add the baking soda and coconut flour and mix well. Once the mixture in the saucepan is done add it to the mixer. Blend really well and scrape down the sides if needed. Grease with palm shortening a glass bowl that is deep enough for the cake. 1.5Qt bowl. Pour the mixture into the bowl. Smooth out the top and flatten. Cook for 45 minutes or until cooked through the centre. A spoke can be poked through the middle and should come out clean. Let cool for 15 minutes. Tip the bowl upside down on a plate and tap the bowl all over and top making sure the cake loosens everywhere. You can see through the glass that the cake separates from the bowl. Let cool and serve. Enjoy
1/2 cup of sultanas
1/2 cup of raisins
1/2 cup of currants
1/4 cup of dates
1/4 tsp of cloves
1/4 tsp of allspice
1/4 tsp of cinnamon
3/4 cups of coconut sugar
2 apples cored and peeled
1 tbsp of palm shortening
1 tsp of orange zest
1 tsp of lemon zest
1 tbsp of coconut flour
3 eggs
2 cups of almond flour
1/4 cup of palm shortening melted
1 tbsp of honey
1/2 tsp of baking soda
Soak the sultanas, currants, dates and raisins in a bowl of warm water for 20 minutes. Place a bowl of water on the bottom rack while the oven heats up. Preheat the oven to 335. In the meantime dice the apples into small pieces and place in a saucepan. Drain the raisins, dates, currants and sultanas. Place them in the saucepan. Add the coconut sugar, spices, one tablespoon of palm shortening, orange and lemon zest. Stir really well. Simmer on medium heat until apples are soft. About twenty minutes. While that simmers add the eggs to a mixer. Beat. Add the melted palm shortening and mix well. Add the honey and mix. Add the almond flour and mix again. Add the baking soda and coconut flour and mix well. Once the mixture in the saucepan is done add it to the mixer. Blend really well and scrape down the sides if needed. Grease with palm shortening a glass bowl that is deep enough for the cake. 1.5Qt bowl. Pour the mixture into the bowl. Smooth out the top and flatten. Cook for 45 minutes or until cooked through the centre. A spoke can be poked through the middle and should come out clean. Let cool for 15 minutes. Tip the bowl upside down on a plate and tap the bowl all over and top making sure the cake loosens everywhere. You can see through the glass that the cake separates from the bowl. Let cool and serve. Enjoy