3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Gluten Free Kahlua Christmas Cake


Print:
4

Ingredients

12 portion(s)

  • 170 grams dried cranberries
  • 150 grams currants
  • 350 grams pitted prunes
  • 250 grams kahlua
  • 100 grams raw almonds
  • 30 grams flaxseeds/linseeds
  • 150 grams Butter
  • 75 grams Rapadura Sugar, (brown sugar suitable alternative)
  • 150 grams Self Raising Flour,or Gluten Free Self Raising Flour, (I used Orgran brand)
  • 3 free range eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon mixed spice
  • 1-2 tablespoons glace ginger, finely sliced
  • 1 teaspoon vanilla extract
  • 1 orange, juiced (save rind for garnish)
5

Recipe's preparation

  1. 1.  Place dried fruits in the base of an airtight container.  Pour over 3/4c Kahlua and mix thoroughly.  Cover and leave to soak at least overnight (I left mine for about a week, stirring around ever couple of days).

    2.  To make the cake, preheat the oven to 150 degrees celcius.  Grease and line a 20cm round cake tin.

    3.  Place almonds in TM bowl and ground on speed 8 for 20 seconds.  Set aside.  No need to wash bowl.

    4.  Place flaxseeds in TM bowl and grind on speed 9 for 20 seconds.  Set aside with nuts.  No need to wash bowl however remove as much of the seeds as possible.

    5.  Place butter and sugar in TM bowl.  Cream on speed 4-5 until light in colour.  I had to scrape the bowl down a couple of times and use the spatula while creaming to assist in the creaming process.

    6.  Reduce the speed down to 3 and add the eggs one at a time, waiting a few seconds in between each addition.

    7.  Add ground nuts and seeds, flour, spices and orange juice and mix on speed 4 for 30 seconds.

    8.  Add fruit and mix on REVERSE, speed 1-2 for 45 seconds or until combined.

    9.  Pour mixture into prepared tin and even out on top.

    10.  Place in preheated oven and cook for approximately one hour (mine took about 5-10 minutes more) until skewer comes out clean but still moist.

    11.  Once cooked, pour remaining 1/4c Kahlua evenly over hot cake.  Allow to cool in tin.

    12.  Turn out and store either in an airtight container or wrapped in brown paper and foil.

     

10

Accessories you need

11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.