You Can Eat This Christmas Cake Loaf For Breakfast
Have a merry morning.
Tried out festive wheat-free, dairy-free orange and almond torte and looking for more holiday-inspired bakes? This Christmas cake loaf tastes just as decadent as those containing butter, alcohol and icing. Plus: It doubles as a healthy breakfast. Winning!
Serving it thinly sliced is best because it’s so dense, which means one loaf goes a long way. Perfect for morning or afternoon tea, or paired with a snifter of brandy on Christmas eve. Alternatively, it’s great as padkos on a hike, or an energising breakfast on the run.
Breakfast Christmas Cake Loaf
(Makes 22 to 25 slices)
– 100g walnuts
– 100g pecans
– 100g pistachios
– 50g blanched almonds
– 200g raisins
– 150g pitted dates, chopped
– 200g dried peaches, chopped
– 150g glacé cherries
– 175g coconut sugar
– 1 tsp mixed spice
– ½ tsp cinnamon
– ½ tsp nutmeg
– 100g flour
– ½ tsp baking powder
– 3 extra-large eggs
– 1 tsp vanilla extract
Icing sugar for dusting (if you want to be a little naughty)
1/ Preheat the oven to 150°C and line a large loaf tin with baking paper.
2/ Add the nuts, fruit, sugar and spice to a large bowl and mix well.
3/ Sift over the flour and baking powder and mix well again.
4/ Whisk the eggs with the vanilla and tip into the fruit and nut mixture.
5/ Stir until thoroughly combined and tip into the lined loaf tin. Press the top flat and bake for one and a half hours or until cooked through.
6/ Allow to cool for 20 minutes, then remove from the tin, peel off the paper and leave to cool again
on a wire rack.
7/ Dust with a little icing sugar and cut into slivers – a serrated knife or bread knife works best.
Per 68g serving: 1003kJ, 10g fat (1g sat), 25mg sodium, 35g carbs, 3g fibre, 25g sugars, 5g protein.