Bread Pudding Christmas Cake
This recipe was inspired by the taste of my Nanny Pat’s fruit cake and my Dad’s famous Bread Pudding. Both treats I enjoyed on special occasions like Christmas as a child.
- 1 Cup Dates, soaked in ½ Cup Boiling Water
- ¼ Cup Sultanas
- 1 Teaspoon Cinnamon or 1 Drop Cinnamon Bark Essential Oil
- ¼ Teaspoon of Mix Spice
- ¼ Teaspoon of Nutmeg
- 1 Teaspoon Vanilla Bean Paste
- 2 Slices Rye Bread, crustless and soaked in ½ Cup Almond Milk (overnight)
- 1 Tablespoon of Olive Oil or Coconut Oil
- 2 Chia Eggs (to make vegan) or 1 Organic Egg
- 2/3 Cup Spelt Flour
- Squeeze of ½ an Orange
- 2/3 Cup Oats
- ½ Cup Mixed Berries (I used Raspberries, Blueberries and Black Berries)
- 1 Serve 180 Nutrition Coconut Superfood Blend (optional)
- 2 Tablespoons Maple Syrup
- 1/3 Cup Mixed Raw Nuts
- Preheat your oven to 180 degrees.
- Prepare a round cake tin (20cms round) and line if you pan is non-stick. I used coconut oil to line mine.
- In the high speed blender (I use the Vitamix) mix the soaked rye in the milk, flour, dates, in hot water, maple, essential oil or and spices, egg, vanilla, protein (if using) orange and oil.
- Pour mixture into a large mixing bowl. Fold through the nuts and remaining fruit.
- Spoon the batter into the baking tin. You will need to bake for 45minute. Turn heat down to 150 degrees and cook for another 20minutes. Check with a fork to see to make sure it is cooked the whole way through.
- Allow the cake to cool a little, then place on cooling rack. Once completely cooled place the cake in an airtight container and store in fridge. Consume within 7 days.
- Decorate on your favourite cake stand, top with extra fruit and serve with your favourite cold dessert. We love Pana Chocolate Ice Cream.
NOTE – You can mix in 2 nips of rum or brandy if you wish for a Christmas treat.
Recipe by @aliceinhealthyland
Images taken by Brisbane photographer @wyldefolkstudio_