Winter Solstice Cake

Winter Solstice Cake

Low-Carb Winter Solstice Cake

(not quite keto because of the dried fruit)

Makes one 8 or 9 inch cake

Ingredients

1 cup mixed dried fruit

1/2 cup dark rum or port, or 1/4 cup of each (my preference)

(Use orange juice or apple cider if you want to make alcohol-free)

4 large eggs

¼ cup almond butter

¼ cup full fat yogurt or sour cream

1 teaspoon vanilla extract

5 Tablespoons Almond Flour

3 Tablespoons Coconut Flour

2 tablespoons fine ground flax seed

½ cup granulated erythritol (Swerve)

1/8 teaspoon salt

1/3 cup melted butter

chopped walnuts or pecans (optional)

Instructions

1. At least one day ahead, prepare the dried fruit.
Use any fruits you like: apricots, raisins, figs, dates, cranberries, and crystallized ginger.
Chop the larger fruits and ginger into small bits.
Soak the fruits in spirits (or fruit juice) for 24 hours or more. I like to use ¼ cup port and ¼ cup dark rum, and add water to cover.

(if short on time you can simmer the fruit for 10 minutes and let it cool instead.)

2. Prepare an 8 or 9 inch spring-form pan. Line the bottom with a circle of parchment paper. Butter the parchment paper and the sides thoroughly.

3. In a large bowl, beat the eggs on high speed till light and fluffy. Beat in almond butter, scraping bowl to mix well. Beat in vanilla extract and yogurt OR sour cream.

4. Mix dry ingredients in a bowl stir together. Blend them into the egg mixture, scraping bowl.

5. Pour in melted butter and blend well, scraping bowl.

6. Stir in optional nuts if desired.

7. Drain the soaked dried fruit and reserve liquid. Mix the fruit into the batter.

8. Spoon batter into the prepared spring form pan.

9. Bake at 350 F for 40 - 45 minutes. You will need to watch after 40 minutes and add time in 5 minute increments until toothpick in center comes out clean and cake is firm to touch. A 9 inch cake will bake for less time than an 8 inch.

10. Let the cake cook in the pan. Then gently move to your serving platter. If desired you can pour the spirits from soaking the fruit over the cooled cake.
Dust top of cake with powdered erythritol.

*****

This cake is inspired by the Winter Solstice Cake at Rock City Cafe and Bakery in Rockland, Maine. I developed my own version using flour and sugar. Then I made a gluten free version with buckwheat flour.

Now I make this grain free, sugar free version that is almost keto except for the dried fruit.

Blessings of the Season to all!