I was desperate for a Christmas Fruit Cake this year just like my Nan used to make!
This time of the year brings back a lot of memories of her as she would be flat out in her kitchen whipping up homemade goods for her 6 adult children, all the grandkids that had come from those 6, plus the few great grandkids she had at the time.
So this post is dedicated in loving memory of her.
As with all my recipes they need a little (or a lot!) of modifying to make a little healthier, gluten free for my husband and 2 out of 3 of my kids and vegan of course.
I didn't forget the rum though! I'm pretty sure my Nan would have used way more than this, may have inhaled a few fumes in the making process, and added extra because she forgot she already put some in!
200 g dried fruit , finely chopped (I used a mixture of mostly sultanas, then dried cranberries, dried figs, and currants, but you can use whatever dried fruit mix you like)
5 drops Wild Orange Essential Oil
50 g walnuts, finely chopped
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon nutmeg
About 200 ml Rum (could sub with OJ)
60 g coconut oil
200 ml soy milk
1 tablespoons lemon juice
1 teaspoon vanilla extract
150 g almond meal
150g gluten free flour blend
30g coconut sugar
1 teaspoon bicarbonate of soda
Place fruit, spices, walnuts, orange oil in a bowl and add enough rum to just cover. Cover bowl and leave over night in fridge.
Preheat oven to 180C.
In a bowl combine flour, almond meal and coconut sugar.
Make a well in the middle of flour mix and add bicarb and lemon juice, giving a little stir to fizz. Add to well oil and milk and give a little stir.
Add in soaked fruit mix with any liquid remaining. Stir until well combined.
Pour into a lined cake or loaf tin.
Bake for approximately 1 hour or until cooked through.
Allow to cool before removing from tin.