Boozy Christmas Loaf
Makes 2 loaves • Prep 30 mins • Cooking 1 hour 45 mins
This loaf will get everyone into the Christmas spirit!
What you’ll need
350g dried, pitted dates
100g glace cherries, roughly chopped
200g dried cranberries
100g glace ginger, roughly chopped
250ml auzure Canola Oil
1 cup brown sugar
¼ cup golden syrup
1 finely grated zest of one orange
2 cups The Healthy Baker Plain Flour
2 cups almond meal
1 teaspoon cardamom powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg powder
150g whole blanched almonds
Place the dried fruit, ginger and whisky in a big ceramic or glass bowl. Cover and set aside for a few hours.
Preheat oven to 160°C and line and grease two loaf tins with three layers of non-stick baking paper. Allow the baking paper to be a few centimeters higher than the tin.
Cream the oil, sugar, golden syrup and orange rind until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
In a separate bowl, sift together the flour, almond meal and spices. Fold this mixture into the butter & sugar mixture.
Fold in the fruit and spoon the mixture into your prepared loaf tins and smooth over the surface. Top with the blanched almonds.
Wrap your loaf tins with 2 layers of newspaper, so they come slightly higher than the baking paper.
Tie with kitchen string and bake for 2 3⁄4 hours or until the cake is cooked through (try the skewer test). Let cool completely in the tins.