Christmas Cake (non-alcoholic)



Yes, you did read the title right. This cake is non-alcoholic, so put that rum bottle away.

What you need…

Cake Batter:

½ lb mashed avocado
½ lb agave nectar
8 egg whites
2 tsp lime zest
2 tsp organic vanilla extract
½ lb rice flour
4 tsp baking powder
2 tsp allspice
½ tsp nutmeg

Fruit Base:

1 lb pitted prunes                                                                                                                   1 lb raisins
1 lb currants
2 cups organic black cherry juice

How to do it…

  1. Place fruit base into a sealed container in the fridge for 2-3 days.
  2. Preheat oven to 300 degrees.
  3. Cream mashed avocado and agave nectar.
  4. Add egg whites, vanilla extract and lemon zest.
  5. Mix flour, baking powder, allspice and nutmeg together in a separate bowl.
  6. Sift dry mixture into wet mixture.
  7. Mix in fruit base.
  8. Pour batter into baking pan lightly greased with extra virgin olive oil.
  9. Bake for one hour.                                                                                                     (Note – Check on cake at the 45 minute mark. It will be ready when it is browned and slightly moist in the center.)

3 thoughts on “Christmas Cake (non-alcoholic)

    • Hi Robb,
      The original is very rummy and sinful. My momma’s recipe calls for a mixture of Guyanese rum and port wine. Sadly, this version is not healthy hence the non-alcoholic version :). If you want to incorporate alcohol into this recipe, get a clear sealable jar, place the fruit mixture into this jar, add one cup rum and two cups port wine, and let it soak for three to four weeks. If that’s not boozy enough for you, drizzle rum onto the top of the cake when it’s out of the oven (this is the traditional way to serve Guyanese rum cake).

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