Lee Holmes' Supercharged Healthy Christmas Fruit Cake
This cake can be made simply and easily with a minimum of fuss. Keep it handy for when friends drop in or wrap it for a party. You can add in whatever dried fruit combination you prefer. The fruit adds an element of natural sweetness so there's no need to add any refined sugars or sugar substitutes.
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READY IN: 2hrs
YIELD: 1 8 inch cake
UNITS: US
INGREDIENTS
Nutrition- 1cup almond meal
- 1⁄3cup chopped walnuts
- 3cups mixed dried fruit (currants, cranberries, blueberries, raisins, figs, apricots, sultanas, cherries, dates)
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon allspice
- 1⁄4teaspoon ground ginger
- 1⁄4teaspoon nutmeg
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1teaspoon vanilla extract
- 1⁄4teaspoon salt
- 1tablespoon grated lemon zest
- 3tablespoons lemon juice
- 4tablespoons coconut milk
- 3
- 3
- 1⁄2cup whole blanched almond (for decorating)
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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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