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Pumpkin, Brandy, Cranberry Christmas Cake

A rich, heavy, spicy alternative to traditional Christmas cake that is wheat free, sugar free and gluten free.
Cook Time40 mins
Servings: 12
Author: The Real Meal Revolution

Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup brandy
  • 11/2 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • Zest of 1 orange
  • Zest of 1 lemon
  • 4 large eggs
  • 1/2 cup xylitol
  • 1 tsp vanilla extract
  • 1/4 cup melted butter
  • 1/2 cup pumpkin grated
  • 1/2 cup walnuts chopped
  • 1/4 cup extra brandy

Instructions

  • Preheat oven to 180 degrees Celsius
  • Grease and line 18cm cake tin
  • Soak cranberries in brandy over night
  • Mix dry ingredients together: almond flour, baking soda, salt, spices, orange and lemon zest
  • Beat eggs, xylitol and vanilla until light and fluffy
  • Reduce speed and slowly drizzle in melted butter
  • Fold in dry ingredients
  • Add in pumpkin, walnuts, cranberries and brandy
  • Mix to combine
  • Pour batter into baking tin and bake for 40 minutes, until cake is firm to the touch and tooth pick inserted comes out clean
  • While cake is still hot drizzle with the extra alcohol or orange juice if desired
  • Allow cake to cool and place in fridge over night

Notes

Very delicious served hot or cold with a dollop of whipped cream!
Enjoy!