Christmas Cake

This low fodmap, low fat Christmas cake uses chocolate chips and macadamia nuts in place of dried fruit. Lovely teamed with some lactose free ice-cream or my fodmap free brandy custard.

Ingredients

• ½ cup dark chocolate chips
• 185g unsalted butter, softened
• ½ cup brown sugar
• 3 eggs
• ¾ cup canned crushed pineapple, drained
• 1 cup roughly chopped macadamia nuts
• 2 cup self-raising gluten-free flour, sifted
• 1/3 cup lactose-free low fat milk
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla essence

Method

• Preheat oven to 160°C. Grease and double line a deep 20cm (base measurement) round cake pan.
• Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Add the eggs gradually and continue to beat until well combined. Stir through the chocolate chips, dried berries, crushed pineapple, chopped macadamias, spices and vanilla essence. 
• Fold through the flour and milk, until mixture is just combined. Spoon the mixture into the prepared pan and smooth over the surface.
• Place the pan on several layers of newspaper and place in the oven. Bake for 1 ¾  hours, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool. When cake is just warm, slice into 12 equal sized pieces.