Gluten-Free Winter-Spiced Fruit Cake with Walnuts
Description
This Gluten-Free Winter-Spiced Fruit Cake with Walnuts is packed with warming spice notes, combining dried fruits, nutty walnuts, and a rich almond base. Soaking the fruits in tea or rum enhances the cake’s depth, making it perfect for festive gatherings.
The optional red currants and rosemary provide a beautiful decorative finish!
Ingredients
For the (Optional) Decoration:
Instructions
Prepare the Batter
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Preheat the oven to 170°C (340°F). Grease your loaf pan, round cake tin, or bundt pan.
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In a large mixing bowl, combine the melted coconut oil, almond flour, and coconut sugar. Mix until smooth.
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Add the eggs and beat with a hand mixer or stand mixer until light and fluffy.
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In a separate bowl, sift together the gluten-free flour, pumpkin spice mix, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
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Add the honey, chopped walnuts, and soaked dried fruits (with excess liquid drained). Mix until well combined.
Bake the Cake
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Pour the batter into the prepared cake tin or bundt pan, smoothing the top with a spatula.
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Bake in the preheated oven for 60-75 minutes, or until a wooden stick inserted into the cake comes out clean.
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Allow the cake to cool in the baking vessel for 10 minutes before transferring it to a wire rack to cool completely.
Decorate the Cake
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Once the cake is completely cooled, top it with whipped coconut cream or spread a thin layer of the solid portion from canned coconut cream.
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Decorate with sprigs of rosemary to resemble pine branches and scatter fresh red currants for a festive touch.
