I found this lovely fruit studded Christmas Cake on Elana’s Pantry, one of my favorite websites. I like the way this recipe starts with an orange and a food processor – inspired! Her original recipe contains lots of nuts, but my kids aren’t nut lovers, so I made a few changes because of what was handy in my pantry. Instead of serving it as a round cake, I plopped it into an angel food cake pan (with removable bottom) for the simple reason that the cake pan I wanted was otherwise engaged. Doing so allowed the cake to bake for 5-10 minutes less and was very friendly to slice.
This is a wonderful morning breakfast with a cup of coffee. A slathering of butter doesn’t hurt either. Sugar doesn’t agree with me, so I was quite happy to find this recipe made with agave. Hope you like it! And while you’re at it, give Elana’s website a look – you’ll love it.
Prep time: 15 minutes
Total time: 50 minutes
Yield: 12 slices
Special equipment: food processor and angel food cake pan
1 large orange
3/4 c. agave nectar or honey
1/2 tsp. almond extract
2 c. blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
1 c. dried cranberries
1 c. dried dates, finely chopped
3/4 c. chopped walnuts or pecans (optional)
- Wash orange and boil it whole for 1 1/2 hours or until soft.
- Preheat oven to 350 degrees.
- Place quartered orange (skin and all) in a food processor and blend until smooth.
- Process in eggs, agave, almond extract, almond flour, salt and baking soda until well blended.
- Transfer mixture to a bowl and mix in cranberries and dates.
- Pour mixture into a greased angel food cake pan with removable bottom and bake for 45-55 minutes until a toothpick comes out clean when inserted into the center of the cake. If the top begins to brown before the center is cooked, cover with foil and return to oven.
- Cool in the pan until room temperature. You can make a simple icing blending orange juice and powdered sugar until your desired consistency and drizzle atop once cake is completely cooled.