Yule Kaka (Christmas Cake) is a tradition in our house. Yule kaka is a sweet, buttery, cardamom-flavoured fruit bread that is eaten with jam and cream. I was delighted to find that cashew butter and flour have just the right sort of fat and flavor to be a perfect substitute for wheat flour in this recipe. Personally I find it especially delicious with raspberry or rose-hip jam. The slight tartness that they add to this treat is just the thing. This year I tried it with goji berries, dried cherries and pistachio nuts. But I think it would be much better without the pistachios and with raisins as well.

• 1 c cashew butter (preferably raw)
• 1/4 c butter (unsalted, grass-fed)
• 1/2 c honey
• 5 eggs
• 2 c cashew flour
• 1 t baking soda
• 1/2 t salt
• 2 t ground cardamom
• 1/2 c goji berries
• 1/2 c dried cherries, chopped
• 1/2 c raisins
• 1 Tablespoon minced candied citrus peel

Method:

Whip together butter, cashew butter, honey. Add in the eggs. Then add the flour, baking soda, and cardamom.

Add the dried fruit. Cook at about 300 degrees F for around 45 mins. This amount of dough will make one loaf of yule kaka, but don’t fill the loaf pan more than 2/3 full. Be careful not to overfill as the middle will still be uncooked when the outside is getting overcooked.

Extra batter can be made into muffins but only cook for 20 mins depending on the size of the muffins.

This also goes really well with Swedish Gravad Lax for a Christmas or New Years Day breakfast/brunch.

This bread is best toasted and eaten with butter, rapsberry, strawberry or rosehip jam and cream. It is absolutely a divine combination.