By Lisa McInerney - Mummy Made.It
Do you remember Christmas as a kid? Due to my increasing age (I’m heading towards 40!!) my memories of my younger days are a bit faded but there are certain things that trigger some nostalgia…food and Christmas being two of them. We would alternative Christmas each year between the different sides of the family, which means every 2 years we would trek up the Hume to Wangaratta where Grandma and Grandpa lived.
Christmas at Grandmas house involved everyone packed into a hot lounge room wearing Christmas Cracker hats and eating too much turkey. Dessert was pudding; made with suet and littered with old coins (as was acceptable in old traditions) which we could then exchange for real money. It was Granddads job to carve the turkey and we would all eat until the top button of his pants came undone.
A couple of years ago I was at a family Christmas picnic my Aunty had one of Grandmas old recipe books. It contained her hand written notes for her infamous recipes; sponge cake, date slice, apricot chicken and boiled fruit cake. It was a surreal feeling reading Grandmas recipes; almost like she was there, apron on with a whisk in one hand and a sieve in the other, making sure I got it right.
This cake bakes for a long time...a really long time but it's worth the wait. Grandmas Boiled Fruit Cake is moist, slightly fruity and wonderfully nostalgic. It's not firm or hard like a boxed fruit cake is; it's soft and melts in your mouth. Grandmas Boiled Fruit Cake is easy to make and tastes like love.
Adapting Grandmas Boiled Fruit Cake recipe was surprisingly easily. I swapped the butter for pumpkin, subbed gluten free flours for the wheat flour and left out the sugar. I thought one can of pineapple and a packet of mixed fruit would suffice and an extra cup of sugar wasn't required (no wonder Granddad had diabetes!). The almond meal in this recipe can be swapped for a seed meal or rice flour to make a nut free fruit cake.
Gluten free, wheat free, dairy free, soy free, can be nut free
430 gram can crushed pineapple
115 grams pumpkin purée (sweet potato can also be substituted)
375 grams dried mixed fruit
1 tsp bi-carb soda
1 tsps mixed spice
2 tsps baking powder
Pinch of salt
⅓ cup (50g) coconut flour
⅔ cup almond meal (seed meal or rice flour can be substituted)
⅓ cup (40g) arrowroot
Enjoy! Lisa & Lisa x
I love Christmas so much I made a healthy Christmas Recipe eBook. It’s filled with 70 healthy Dessert and Treat recipes to make sure that everyone has a tasty Christmas. I feel so strongly that Christmas food should be inclusive that I made all the recipes Gluten, Dairy and Refined Sugar Free and Paleo Friendly. There are lots of Nut Free recipes and many Vegan and Egg free treats. Order here.
Lisa McInerney is a mum and a Chiropractor from Victoria with a passion for healthy, creative baking. With 3 young children she knows the value of providing the best possible nutrition to create healthy bodies and minds. Her website, Mummy Made.It, features healthier versions of your favorite desserts and treats using gluten free, paleo friendly and natural ingredients. Lisa has a fascination with using sweet potato in desserts and many of the recipes use vegetables and fruits in ways you have never imagined. Healthy can be Tasty!