Pecan and Raisin Christmas Cake

I have to admit I'm not the biggest fan of Christmas cake, as I find it too dense and I'm not a fan of food with alcohol in it. But I do love the idea of a cake at Christmas, so I thought I would make a clean version that would suit my taste, but still have all the flavours of Christmas with the spices, nuts and dried fruit.


200g ground almonds
1.5 tsp baking powder
3 large eggs
1/3 cup honey or agave syrup
1 tbsp vanilla extract

2.5 tsp cinnamon
1.5 tsp ground ginger
Nutmeg - about half of a small whole one freshly grated
(about 1 tsp if using already ground)
1 tbsp coconut oil melted
50g pecans
125g raisins (you can use a mix of regular and golden or even
use sultanas)


1. Preheat oven to 150c fan.

2. Line a small loaf tin with greaseproof paper.

3. Add the ground almonds, baking powder, eggs, honey/agave, melted coconut oil and vanilla to a mixing bowl. Measure all the spices and grate the nutmeg into the bowl using a Microplane grater. Mix all together until just combined. 

4. Chop the pecans into small chunks and add to the mix along with the raisins. Stir until just evenly mixed. 

5. Pour the mix into the loaf tin and decorate the top with some pecans. 

6. Bake in the preheated oven for 40 minutes. After this time check with a skewer to see if it's done (if it comes out clean it's done) and if it needs a few more minutes but the outside is nicely browned, just cover it with some tin foil.

This recipe is Paleo, Dairy Free and Gluten Free.

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