Gluten Free Christmas Cake

3/4 cup prunes, pitted and chopped
1/2 cup dried cranberries, chopped
1/2 cup dried apricots, chopped
50ml brandy or orange juice

1/2 cup almond meal
3/4 cup buckwheat flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves

1/2 cup (120g) butter, at room temperature
1/3 cup palm sugar
3 eggs
1 orange, peel of
1 teaspoon vanilla extract
1 small apple with peel, coarsely grated

Yields 1 cake
Place the chopped fruit in a shallow bowl and pour over the brandy or orange juice. Leave to soak for at least three hours. If you want a strong brandy flavor, it is advisable to leave them soaked overnight. Stir occasionally.

Preheat oven to 160C/320F. Grease 20cm/8inch cake tin or bundt cake tin.
In a large bowl, sift together buckwheat flour and almond meal, salt, baking powder and spices. Set aside.
Cream butter and sugar. Lightly whisk the eggs. Combine all in one bowl and stir in orange peel, soaked dried fruit, grated apple and vanilla extract.

Combine wet and dry ingredients.

Pour batter into prepared cake tin, level the surface. Bake for 1 1/2 to 2 hours, until cake tester comes out clean. Let cool a little before taking it out of the tin. Best eaten warm..

© Anja's Food 4 Thought. Recipe from