Happy Fruit Cake

A community recipe by Violet

Not tested or verified by Nigella.com

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Introduction

This cake was made for my mom who had been on a gluten free diet for years and got fed up with coconut flavoured things. Everyone who has tried it loves it. It also freezes well and will keep in an airtight container for about two weeks. Also its healthy as it contains no fat.

Ingredients

Serves: 8

Metric Cups

500 grams mixed fruit
300 grams ground almonds
6 medium eggs
½ teaspoon almond extract
¼ teaspoon mixed spice
175 grams soft brown sugar
1 tablespoon honey (runny)
50 grams plain flour (or gluten free)

17⅔ ounces mixed fruit
10⅗ ounces almond meal
6 medium eggs
½ teaspoon almond extract
¼ teaspoon pumpkin pie spice
6⅙ ounces soft brown sugar
1 tablespoon honey (runny)
1¾ ounces all-purpose flour (or gluten free)

Method

Happy Fruit Cake is a community recipe submitted by Violet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven 150 or gas mark 2 Grease and line your desired tin I have made this in an 8 inch deep round tin, a square tin and a silicone ring mould, all of these have worked fine.

Empty the 2 packs of fruit into a bowl and cover with water from a boiling kettle leave for 20-30 mins, drain the water off but don't throw away then blitz the fruit with a hand blender or a food processor until you have achieved a smooth pulp (you may need to add some of the same water the fruit was in).

Add the eggs then blitz again. You can put all the other ingredients in at the same time and blitz until you have a uniform mix. Its entirely up to you if you want to add the flour it obviously makes the makes a bit firmer, I have done it both ways.

Cook for about 1 1/2 hours or until a nice golden brown, don't remove the cake from the tin until it has completely cooled, then it will come out in one piece.

Preheat the oven 150 or gas mark 2 Grease and line your desired tin I have made this in an 8 inch deep round tin, a square tin and a silicone ring mould, all of these have worked fine.

Cook for about 1 1/2 hours or until a nice golden brown, don't remove the cake from the tin until it has completely cooled, then it will come out in one piece.