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Ginger & pecan fruit cake

Ginger & pecan fruit cake

An alternative (but still festive) Christmas cake idea, for those who’d like something a little lighter, for those who’d prefer a bit less in the way of sugar, and for those who need to eat gluten-free (although we’re confident everyone else will love it too). This is also a wonderfully simple recipe – one you can whip up in half an hour before the big day. It’ll keep well in a tin.

What you’ll need

  • 4 eggs, beaten
  • 250g gluten-free plain flour (we use Dove’s Farm)
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp ground allspice
  • 250ml olive oil
  • 175g dates, chopped
  • 100g stem ginger, plus 50g syrup
  • 175g raisins
  • 175g pecans, roughly chopped
  • 50ml brandy
  • A pinch of salt

What to do

  1. Add the dates, raisins, brandy and olive oil to a saucepan and cook on a gentle heat for five minutes. Take off the hob and allow to cool slightly.
  2. In a large mixing bowl, combine the flour, baking powder, pecans, salt and spices.
  3. Mix the fruit and oil from the pan into the dry ingredients and whisk in the beaten eggs.
  4. Pour into a greased spring form tin.
  5. Bake in the oven for 50 minutes at 140°C.