Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!
Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.
It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.
You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.
This is a big cake, so use a deep springform cake tin!
500g pitted dates
125g pitted prunes
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean
Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.
Preheat the oven to 125C (fan forced).
Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.
Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.
Decorate the top with almonds.
Bake for 2+1/2 hours, or until a cake skewer comes out clean.
Allow to cool completely before storing in an airtight container.
I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: firstname.lastname@example.org