Christmas Special Fruit Cake

Ingredients

CAKE :

• 500 grams mixed dried fruits (figs, dates, apricots, sultanas, currants, cranberries) all cut in small pieces
• 75 grams walnuts (3/4 cup)
• 1 orange
• 125 grams almond flour/meal (1 1/4 cups)
• 67 grams coconut flour (1/2 cup)
• 1/2 tsp bicarb soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp allspice,
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 5 eggs
• 50 grams coconut oil, melted (1/4 cup)
• 1 tbsp vanilla extract
• 60 ml  orange juice

GLAZE :

• 2 tbsp honey

Instructions

1. Soak the dried fruits into a large bowl in the hot water for 10 to 15 minutes to soften.
2. Drain and allow to cool to room temperature.
3. Preheat your oven to 150 C. Line a 20 cm cake tin with baking paper along the base and sides.
4. Combine the almond flour, coconut flour, bicarb, salt, all spices in a large mixing bowl.
5. Zest the orange.
6. Roughly chop the walnuts.
7. Add the zest and walnuts to the bowl too. Keep the orange.
8. In a separate bowl, whisk together the eggs, coconut oil, vanilla and extra orange juice. Squeeze in the juice of the orange. (Doesn’t matter if some pulp goes in).
9. Create a well in the center of the dry ingredients and gradually stir in the wet mixture, stirring as you go.
10. Make sure your soaked fruit is well drained, and then add this to the cake batter. Fold it in with a spoon until combined evenly.
11. Scoop the cake batter in to your lined baking tin and press down with your fingers or the back of a spoon until there are no gaps and the top is smooth.
12. Bake the cake for between 60 – 70 minutes, or until the top is well browned and the center feels firm to touch.
13. If you’re going to glaze the cake, do so immediately while the cake is hot, brushing on your glaze of choice with a pastry brush.
14. You can also poke a few holes in the cake and then drizzle it over, if you want to use a lot and really soak the cake. To use the glaze simply heat up the honey so it’s really runny and then brush over the top of the cake.
15. Allow the cake to cool in the tin for 30 minutes and then place on a wire rack to cool to room temperature.
16. Store in the fridge for about 1 week or freeze for a longer life.