GF BEETROOT CHRISTMAS CAKE

With Christmas coming up I am looking around for cakes that don't taste like cardboard.  I think I have found one that is not quite christmas cake, but could double as one - and if you were nifty at adapting, you could use it as a pudding too, the beetroot give the cake a great deep colour, and keep it moist for longer.

When I did cheffing for my mum's restaurant (when she let me!), we used to cut christmas cake into biggish slices, fry the slices in butter laced with brandy which made a nice flambe, and served it with whipped real brandied cream.  It is easy, and tastes fantastic. A good idea if you are living alone, or you have christmas cake left overs.  This cake won't last long enough for that...... I suppose you could ice it.  GFMarzipan on top would be a festive addition, but it is just extra sugar, and do we need it? Probably not.

BEETROOT, RAISIN AND WALNUT  "CHRISTMAS" CAKE WITH BRANDY CREAM
Ingredients:
5 beetroots peeled and grated.  Enough to give 4 good cups.  If you can't get 5 beetroot, use a mix of carrot/zucchini and beetroot - it will be a paler cake however.
1 cup raisins (or mixed dried fruit),
185ml brandy or whisky
2 cups GF plain flour
3 tsp GF baking powder
2 lightly packed cups of a deep brown sugar (muscovado), plus extra for the cream
2 cups of roughly chopped walnuts - these are best, but you could use other nuts or a mix.
375 ml of olive oil - or a mix of coconut and olive oil which is what I prefer.
5 eggs
300ml thick cream (not that stuff with gelatine, thickeners and additives).

*Soak the raisins/dried fruit in the liquer overnight, or at the very least a couple of hours.
*Preheat the oven to 180C.  Grease and line a 21cm  springform pan.
*Mix together the flour baking powder and sugar in a large bowl.  Drain the raisins reserving a dessertspoon of the liquid then add to the dry ingredients together with the beetroot and walnuts.
*Melt the coconut oil and beat together the olive oil, coconut oil and eggs, add to the bowl and stir with a wooden spoon until  well combined.
*Spoon the mixure into the lined pan and bake on the middle shelf of the oven for approximately 2 hours or until a skewer inserted into the middle comes out clean (cover with foil or brown paper if the top is browning too quickly).  Allow to cool IN THE PAN.
*Whisk cream with the extra sugar and reserved liquer.
*Serve the cake warm or at room temp with the cream.

You will love this cake... even if it isn't Christmas.