Check for doneness by inserting toothpick into the middle of the cake. Coconut flour is SO absorbent, just the tiniest amount makes a huge difference. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. I varied it slightly according to ingredients I had and to comply with the SCD. I was in hospital for an extended period due to a health issue and I’m only just catching up now. Some of the recipes I post here, like this peach fruit cake, take me back to my childhood. Thank you again . I’m sorry but I haven’t received an update from anyone who has stored and fed the cake for an extended period yet. Fruitcake is known for his, shall we say longevity. If you make this cake, please leave me a comment below to let me know how it turns out, and don’t forget to take a snap and tag me on Instagram, you can find me over at @moniquecormacknutrition! Fill your kettle and pop it on to boil while you organise all the dried fruit into a large bowl. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Thank you so much. Bring to room temperature before completing cake.). Thank you so much for this lovely message, Amber! Pangiallo laziale (Italian Christmas Cakes) Pangiallo is a traditional Italian Christmas cake, originally from Rome. Do let me know how you go! I want to get this made for our family get together on Christmas Day. and forgot to add the walnuts Delicious just the same If you measured by cup then possibly the flours were more tightly packed (and so weighed more) and this may have made the cake more dry. A healthy Christmas fruit cake recipe that’s gluten free, dairy free and grain free. After making 5 x 12cm flourless christmas cakes from an old Taste recipe which was ok,,I had about 400gms of very boozy hand cut dried fruit left over. No need to beat the egg mixture for long, just until well combined . Line base and sides with two layers of baking paper. Scoop the cake batter in to your lined baking tin and press down with your fingers or the back of a spoon until there are no gaps and the top is smooth. Honestly, I used to bake this Christmas cake very frequently for a market stall, and I did not receive any feedback about the cake being dry. Haha I am a secret fruit cake fan too (fruit toast too shhh :P). You can use a mix of any dried fruit - I use figs, apricots, currants, raisins, sultanas, cherries. Hi my name is Robyn. This cake doesn’t add too much work to the list. Christian, thank you so much for stopping by to give feedback! Preheat oven to 150°C/300°F. she’s going to love it….if my husband hasn’t eaten it all first . Hi Kenyon, thank you for your message. Can you tell me what spices to use and quantities? Iâm talking about homemade fruit cake thatâs moist, flavorful, and has the perfect amount of spices. Best wishes from the West of Ireland. Alton Brown Cooks Live: The A&E Bloody Bull+, Alton Brown Cooks Live: Panini Press Dinner, Alton Brown Cooks Live: Roasted Snapper, Island Edition. Um wow?! Would it be the same amount?? Thank you so much, Sylvie! I only recently discovered it and can’t believe I’ve been missing out on something so delicious for so long . Thanks xx, Hi Alice, thank you SO much for this lovely positive review, I am so happy to read this! Amaretto is the best, right!? This is extremely impressive!!! I would suggest you could definitely substitute it for the coconut flour, but I’d try to use at least some almond meal in there as well because this has a different texture and helps to keep the cake moist with a nice crumb. Many times I have taken the easy option and just used a store-bought mixed dried fruit, which always seems to be on sale around Christmas time! Some of my favourite dried fruits to use in my Healthy Christmas Fruit Cake are: For larger dried fruit like figs, dates and apricots, chop them into smaller pieces first if you purchase them whole. Soaking the fruit in brandy makes the cake even better I agree! This can totally change up the flavour of the cake, and if you are motivated to do it I think it is worth it. You can pick all the lovely gourmet dried fruits and make the cake so special. Dried fruits and nuts are mixed with oil, wine, and flour to create a humble yet tasty treat that is vegan to boot! Is there supposed to be coconut sugar in this recipe? I’m trying this recipe on Friday, and I have contacted you about possibly using this recipe for a YouTube video (I will still make it even if it is a no, it looks wonderful :P). Hi Robyn! I just read over the recipe again and I don’t think I mention it anywhere? For the glaze I took some of the Juice from the soaked fruit As I had no brandy left and mixed it with a little coconut sugar and it was nice and brown and tastes great. Would love to know if you tried the soaking and storing? I have never used Monica’s Mix Paleo flour myself. I’m so sorry that I have taken so long to reply, due to a personal health issue I was hospitalised over the Christmas period for a month and I am only just catching up now. I am writing as I seem to be in the minority as far as a baking success. Hi Iona! Do You Know How your Favorite Fruit Cake has Health Benefits? Hi Casey, I’ve just replied back to Sue who has commented just before you on my thoughts on this Just check out the other comments! I made it without amaretto It is so delicious! So nice! , Hi monique.. Thanks . Hope you had a great Christmas , Just made this for my daughter who’s on the Specific Carbohydrate Diet … it’s a winner ! Thanks again for making the recipe so easy to follow. I have been very tempted to try this cake soaked in liquor and stored as you would a traditional fruit cake – comparing the ingredients to a traditional fruit cake, there’s nothing to suggest that it wouldn’t work. If you try it please let me know how you go . (I know there is already cinnamon in the recipe but still add more). Made with almond flour, coconut flour, dried fruit, mixed spices and a little orange zest for a lovely authentic festive feel. Thanks for your help. Bake the cake for between 60 – 70 minutes, or until the top is well browned and the centre feels firm to touch. Very impressed and hard to believe it is gluten free. Plus I used a really big orange which gave lots of juice. Think raisin bread, on steroids. I apologise for the delayed reply, I have been in hospital for an extended period of time and I’m only just catching up on my blog now. And slightly crumbly cake, take me back to my childhood is looking pretty good with this fruit?! 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