Not Your Grandmother's Fruit Cake
Seriously, fruit cake? Either you love it, or hate it
PALEO FRUIT CAKE
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
