Lee Holmes' Supercharged Healthy Christmas Fruit Cake
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
1 8 inch cake
ingredients
- 1 cup almond meal
- 1⁄3 cup chopped walnuts
- 3 cups mixed dried fruit (currants, cranberries, blueberries, raisins, figs, apricots, sultanas, cherries, dates)
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 4 tablespoons coconut milk
- 3 tablespoons walnut oil (or light olive oil)
- 3 eggs, lightly beaten
- 1⁄2 cup whole blanched almond (for decorating)
directions
- Preheat your oven to 325 degrees and line an 8 inch cake tin or springform pan with parchment paper.
- In a mixing bowl combine almond meal, chopped walnuts, dried fruit, spices, baking powder, soda, vanilla, salt and lemon zest.
- In a separate bowl, place lemon juice, coconut milk, oil and eggs and whisk together. Add the dry ingredients to wet and fold through with a wooden spoon. Spoon the mixture into prepared tin then press the mixture down into the tin using your hands so that it is compact and tightly packed.
- Bake for 1 hour on the middle shelf of the oven.
- Open oven and placed blanched almonds on top in a decorative pattern and return to oven for 30 minutes.
- Check cake with a skewer and remove the cake from the oven when the skewer comes out clean.
- Let cool then carefully remove from tin or pan. Store in sealed container in fridge.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.