This recipe is also requested often and again it has a beautiful, moist texture and a rich fruity taste. The original recipe is from the Elana’s Pantry – www.elanaspantry.com. The recipe I have noted below has the changes that I make to her recipe to best suit our tastes for fruit cake. Plus I only ever make half a batch as it’s a good sized cake!
- 1/2 large orange (this requires the boiled pulp from a large orange - see below)
- 1 c almond flour (ground almonds)
- 2 eggs
- 4 T maple syrup
- 2 T molasses
- 1/2 t vanilla essence
- 1/4 t salt
- 1/2 t baking soda
- 1/2 t cinnamon
- 1/4 t ground nutmeg
- 1/4 t ground ginger
- 2/3 c raisins
- 1/3 c chopped dried apricots
- 1/4 c sultanas
- Do this!! Boil 1 whole large orange for about 1 1/2 hour until it is soft. Blitz the entire orange in a food processor to a smoothish pulp. Divide into two equal portions. Use one for this recipe and freeze the other for the next time you want to make this cake)
- Heat oven to 175 degrees Celsius (our oven is set to fanbake)
- Mix the orange pulp, almond flour, eggs, maple syrup, molasses, vanilla, salt, baking soda and spices until well blended.
- Add the dried fruits, mix until combined.
- Pour into a greased cake tin. I use one of those ring shaped tins that leave a whole in the middle of the cake but otherwise I would use a small cake tin.
- Bake for about 25-30 mins but keep checking as my oven has a hot spot and I think cooks faster. Skewer will come out clean when cake is ready.
- Cool in cake tin for an hour or so.
We don't normally ice this cake as it is delicious all on it's own but it is good with butter or cream!