Are you ready for an exciting twist on a classic dessert? Look no further than this healthy fruit cake! A unique combination of mixed dried fruits, almond meal, and coconut flour create a heavenly texture and rich flavor profile. The warming spices of cloves, ginger, nutmeg, and cinnamon dance on your tongue with every bite. And the glaze of sweet honey and tangy orange juice is the perfect finishing touch. Here’s the best part – you won’t have to feel guilty about indulging in this cake. It’s packed with nutritious ingredients that will nourish your body while satisfying your sweet tooth. Trust us, this healthy fruit cake is sure to become your new favorite dessert.
Recipe
Cake:
3 cups mixed dried fruits (e.g., raisins, cranberries, apricots, dates, prunes), chopped
1 cup almond meal
⅔ cup coconut flour
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
½ tsp. ground nutmeg
2 tsp. ground cinnamon
1 orange, zest & juice
¾ cup walnuts , chopped
5 eggs
4 tbsp. coconut oil, melted
1 tbsp. vanilla extract
4 tbsp. orange juice
Glaze:
2 tbsp. honey
2 tbsp. orange juice
How to Prepare
Place the dried fruit into a large bowl and cover with boiling water. Soak for 10-15 minutes to soften the fruit, then place the fruit into a sieve to drain and allow to cool to room temperature.
Preheat the oven to 300°F . Line a 8” cake tin with baking paper.
In a large mixing bowl, combine the almond meal, coconut flour, baking soda, salt, and spices. Add the orange zest and walnuts.
In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, and orange juice.
Fold the wet ingredients into the dry stirring gently to form a very thick cake batter.
Now add the drained fruit into the cake batter and stir with a spoon until well combined.
Transfer the cake batter into the earlier prepared tin and gently press down with your fingers.
Place the tin into the hot oven and bake the cake for 60-70 minutes, until the top is well browned and a skewer inserted into the center of the cake comes out clean.
To glaze the cake, heat up the honey so it’s really runny, mix with the orange juice and then brush over the top of the cake while it is still hot.
Allow the cake to cool in the tin for 30 minutes and then transfer the cake to a wire rack to cool to room temperature.
Store the cake in an airtight container in the refrigerator for up to 1 week.
