I hope you’ll enjoy my fool proof Fruit Cake recipe which can be made simply and easily and with a minimum of fuss. This one will store in a sealed container in the fridge for up to a month.


  • 200 g almond meal

  • 50 g walnuts chopped

  • 650 g mixed dried fruit of your choice, such as currants, cranberries, blueberries, raisins, figs, apricot, sultanas, cherries, dates

  • ½ teaspoon ground cinnamon

  • ½ tsp allspice

  • ¼ tsp ground ginger

  • ¼ tsp nutmeg

  • 1 tsp gluten free baking powder

  • ½ tsp bicarb of soda

  • 1 tsp vanilla powder or extract

  • Pinch Celtic Sea Salt

  • 1 Tbs lemon zest grated

  • 3 Tbs lemon juice

  • 4 Tbs coconut milk

  • 3 Tbs walnut oil (or almond or light olive oil)

  • 3 eggs lightly beaten

  • 1/2 cup blanched almonds for decorating


  • 1.

    Preheat your oven to 160C and line an 18cm cake tin with baking paper.

  • 2.

    In a mixing bowl, combine almond meal, chopped walnuts, dried fruit, spices, baking powder, bi-carb soda, vanilla, sea salt and lemon zest.

  • 3.

    In a separate bowl place lemon juice, coconut milk, oil and eggs and whisk together, until well combined.

  • 4.

    Add the dry ingredients to wet and fold through with a wooden spoon. Spoon the mixture into the prepared cake tin, then press the mixture down into the tin using your hands so that it is compact and tightly packed.

  • 5.

    Bake for 1 hour on the middle shelf of the oven.

  • 6.

    Open oven and placed blanched almonds on top and return to oven for 30 mins.

  • 7.

    Check cake with a skewer and remove from oven if/when the skewer comes out clean. 

  • 8.

    Let cool and then carefully remove from tin.

  • 9.

    Stored in sealed container in fridge.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 293kj
  • Fat Total 24g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 14g
  • Sugar 7g
  • Sodium 70mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Lee460Report
This is my favourite Christmas recipe! Lee xo