Our Paleo Rum Fruit Cake is a wonderful grain free alternative for you and your family to enjoy this Festive Season! We like to use almond meal and coconut flour, which works perfectly in this recipe, especially with a little Bundy Rum in the mix!
1 cup almond meal
½ cup coconut flour
1tsp Baking Powder (gluten free)
½ tsp salt
2-3tbsp mixed spice
1 cup of roughly cut Walnuts
½ cup slivered Almonds
500g Mixed fruit (raisins, figs, dates, sultanas, cranberries etc) – if using a pre-packaged mixture, make sure it is good quality/gourmet
1 cup chopped pitted prunes
¾ cup Bundaberg Rum
1tbsp vanilla ssence
5 large eggs
1-2 tbsp maple syrup (optional as the fruit is already pretty sweet)
Zest of 1 orange
Juice of one orange
Step1. Prepare fruit mixture:
Mix fruit and rum in a container and refrigerate for 5 hours or overnight, to allow fruit to soak up rum.
Step 2. Preheat over to 180 degrees Celsius
Step 3. Mix all dry ingredients together in a bowl.
Step 4. Mix wet ingredients in a separate bowl.
Step 5. Mix wet and dry ingredients with a spoon and then fold in the fruit mixture.
Step 6. Spray a round cake tin with olive oil spray, line with baking paper, then spay again with olive oil spray. Pour mixture into the tin.
Step 7. Turn oven down to 170 degrees C. Place tin into the oven and bake for 60 minutes. Check at 45 min to see if knife is coming out clean when testing your bake, as you may decide to bake for less time.
Step 8. Allow to cool and refrigerate.
Enjoy your Paleo Rum Fruit Cake with your coffee or Golden Latte, or serve with a dairy free alternative custard on Christmas Day.