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MAKES: 1 cake



Cake Mixture:

◘ 200g / 2 cups almond flour

◘ 150g / 1 cup 'Yourself' Raising Flour

◘ 200g dairy-free butter, at room temperature

◘ 130ml / ½ cup warm water

◘ 40g / ¼ cup coconut sugar

◘ 20g / ¼ cup psyllium husk

◘ 120g / 1 cup pecans, finely chopped

◘ 30g / ¼ cup pistachios, finely chopped

◘ 7 eggs



◘ ½ teaspoon clove

◘ ½ teaspoon nutmeg

◘ ½ teaspoon ginger

◘ 1 teaspoon cinnamon


Fruit Soak:

◘ 250ml / 1 cup freshly squeezed orange juice

◘ zest of 1 whole orange

◘ 100ml brandy (Traditional French, Cherry Brandy or Cointreau or Grand Marnier)

◘ 150g glazed cherries, cut in half

◘ 200g dried currents

◘ 200g dried sultanas

◘ 100g dried apricots, finely diced

◘ 150g dried pineapple, finely diced


1. Place the ingredients for the fruit mixture in a bowl and combine well. Soak overnight or for a minimum of 3 hours.


2. Preheat oven to 140°C fan forced / 160°C conventional oven / 325°F and line a round cake pan with baking paper.


3. Add to the fruit soak the spices, coconut sugar, psyllium husk, water, pecans, pistachios, eggs, dairy-free butter and combine well. It is helpful to use a fork to “mash” the butter.


4. Add the almond flour and self-raising flour and mix until all ingredients are well combined.


5. Pour into the prepared pan and smooth the top with the back of a spoon. Optional to add glazed fruit to decorate or simply add almond flakes. Allow sitting for 5 minutes.


6. Bake in the oven for 2 hours 40 minutes or until a skewer inserted into the centre comes out clean.


7. Remove from oven and cool for 1 hour in pan before transferring to cooling rack. Cool completely before serving.


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