Not Your Grandmother's Fruit Cake
Posted on December 12 2016
Seriously, fruit cake? Either you love it, or hate it
Some of us here are among the "hate it" crowd. That is, until we tried this Paleo Fruit Cake that our chef created. It's rich, nutty and filled with fruit and full of bourbon to boot (a lot)! Seriously, the best fruitcake we've ever had. And, that's coming from some who do not like fruit cake! This could be part of a great breakfast served with your favorite cold brew coffee or as nutritious afternoon snack. You might even try serving it with a creamy AIP/Paleo whipped cream for dessert.
PALEO FRUIT CAKE
- ½ cup dried dates, chopped
- ½ cup dried cranberries
- ½ cup dried cherries
- ½ cup golden raisins
- 1 cup bourbon
- ½ cup pistachios, chopped
- ½ cup hazelnuts, chopped
- ½ cup pecans, chopped
- ½ cup sliced almonds
- ¾ cup ghee
- 1 cup coconut sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons orange zest
- Pinch of cinnamon
- 1½ cups almond flour
- 1 teaspoon baking soda
- Preheat the oven to 350°F. Grease a loaf pan with coconut oil.
- In a medium-size heat-safe bowl, toss the dates with the cranberries, cherries and raisins.
- In a small pot, bring the bourbon to a simmer.
- Pour it over the fruit and let sit for 10 minutes.
- Drain the fruit, reserving the bourbon.
- Transfer the fruit to another medium bowl and toss with the pistachios, hazelnuts, pecans and almonds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the ghee and coconut sugar until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, scraping the side of the bowl well after each addition.
- Beat in the vanilla extract, orange zest and cinnamon.
- Add the almond flour and baking soda; mix just until combined.
- Add the fruit-and-nut mixture to the batter and mix to combine.
- Pour the batter into the prepared pan and smooth the surface.
- Garnish with a sprinkle of coconut sugar, then bake until golden and cooked through, 1 to 1 1/2 hours.
- While the cake is baking, bring the reserved bourbon to a simmer and reduce to about ¼ cup. Pour the reduced bourbon over the warm cake as soon as it comes out of the oven. Let the cake cool completely before slicing and serving.