At the risk of sounding like a terrible Scrooge, I hate hate hate Christmas pudding.
Seriously, the whole thing just weirds me out – who steams a cake for pity’s sake?
And then there’s the drying it out for weeks beforehand…and don’t even get me started on the whole setting-fire-to-the-cake thing.
It kinda takes the joy out of eating dessert when you’re worried about your eyebrows being singed from your face, y’know?!
So this Christmas Bundt Cake is my answer to the Christmas pudding fiasco.
It’s easy, tasty and there’s no risk of horrible burning disfigurement.
Christmas Bundt Cake
- 1 cup coconut flour, plus a tbsp
- 6 large eggs
- 1/4 cup honey
- 1/2 cup butter, melted
- 1/2 tsp baking powder
- 1 cup raisins
- 1 cup dates, pitted and chopped into tiny pieces
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 tsp lemon zest
- 1 tsp cinnamon
- 1 tsp allspice
- Sieve the coconut flour, spices and baking powder.
- Whisk together the butter, eggs, honey, orange juice, lemon zest and orange zest.
- Toss the raisins and dates in a tbsp of coconut flour until coated.
- Gradually add the wet ingredients to the flour mixture, stopping when it becomes a semi-runny batter.
- Fold in the raisins and dates.
- Press the dough into a greased bundt tin. Bake at 375 for 30 minutes.
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