Classic Holiday Fruit Cake gf/v
2.5 pounds of mixed dried fruit ( raisins, sultanas, currents, cherries, blueberries, apricots)
5 ounces brandy or sherry (or non-alcoholic apple cider)
3 ounces dried lemon and/or orange peel
zest and juice of one orange and one lemon
1 tbsp. black strap molasses
6 ounces gluten free flour
8 oz coconut sugar
4 ounces ground almonds
1/2 tsp baking soda
1/2 tsp. grated nutmeg
1 tsp. ground mixed spice
9 ounces coconut oil
1 tsp salt
1 tsp vanilla powder
5 flax eggs ( 1 flax egg = 2.5 tbsp water + 1 tbsp ground flax)
4 ounces flaked almonds
Place the dried fruit, dried rind, zest and juice of one orange and one lemon along with brandy (or apple cider) and blackstrap molasses in a bowl and mix well. Cover and leave overnight in the fridge.
The following day, make 5 flax eggs and allow to rest in a small bowl until you have mixed the rest of the ingredients together. Mix all the dry ingredients together first in a large mixing bowl. Add melted coconut oil and finally the flax egg mixture. When all well combined, pour in the dried fruit mixture and once again mix until well incorporated.
Preheat oven to 300F. Grease and line a 9 inch spring form pan with parchment paper. Pour in batter and bake for 2 1/2 hours or until a knife comes out clean.
Allow to cool completely and then place in fridge until ready to serve. Great with a cup of tea anytime over the holiday season!