Sugar Free Christmas Cakes

A wonderful festive treat! Leave off the topping and you have the recipe to a lovely fruit loaf for packed lunches!

1/4 cup raisins

1/4 cup dried cranberries (chopped) 

1/4 cup chopped almonds

1/4 cup chopped dried apricots

4 chopped prunes

1 tsp mixed spice

6 cloves

1 tsp cinnamon

1/2 tsp nutmeg

2 eggs

1/2 cup orange juice

1/4 cup agave (optional)

2 tbsp olive oil

1.5 cups flour

1 tsp baking powder

1. Place raisins, dried cranberries, almonds, apricots, prunes, mixed spice, cloves, cinnamon, nutmeg & orange juice into a bowl and mix. 

2. Leave to ferment for 30mins, then remove the 6 cloves.

3. Mix in the eggs, olive oil and agave. 

4. Combine the flour and baking powder, then gradually stir the flour mix into the fruit mix, until you have a smooth cake batter. 

5. Spoon the mixture into a mini loaf tin or muffin tin will be fine. 

6. Place in the oven on 180c for 15-20mins, until browning slightly on top and a knife comes out the centre clean. 

7. Leave to cool.

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For the Topping:

Leave a tin a coconut cream in the fridge overnight.

Take out and spoon off the top of the cream into a bowl, add 2 tbsp double cream and whisk until you have a thick, smooth coconut cream to spread over the top of each Christmas Cake. 

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