Gluten-Free Winter-Spiced Fruit Cake with Walnuts

Preheat the oven to 170°C (340°F). Grease your loaf pan, round cake tin, or bundt pan.

In a large mixing bowl, combine the melted coconut oil, almond flour, and coconut sugar. Mix until smooth.

Add the eggs and beat with a hand mixer or stand mixer until light and fluffy.

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.

Add the honey, chopped walnuts, and soaked dried fruits (with excess liquid drained). Mix until well combined.

Pour the batter into the prepared cake tin or bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for 60-75 minutes, or until a wooden stick inserted into the cake comes out clean.

Allow the cake to cool in the baking vessel for 10 minutes before transferring it to a wire rack to cool completely.

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.

Decorate with sprigs of rosemary to resemble pine branches and scatter fresh red currants for a festive touch.