Whether you love 'em or hate 'em, there's no denying that Fruit Cake is undeniably still a popular cake to make! Use our Ginger Buckwheat cookie mix to make a healthy, 'free-from' Fruit cake (nobody will know the difference!). Enjoy it yourself or give as a gift to Grandma and Grandpa.
Refined sugar free, GF, DF, nut free, and vegan
Makes one 20cm Fruit cake
400g fruit mix
1 Cup orange juice (use orange juice with no sugar added, or it can be substituted for Brandy or Sherry if you really want ;) )
Rind from half an orange
1 teaspoon mixed spice
1 Tablespoon molasses (optional)
1 pouch Ginger Buckwheat cookie mix
1 teaspoon baking powder
1/4 Cup nuts and/or seeds of your choice (optional)
1/4 Cup melted coconut oil
1/4 Cup water
Add the fruit mix, orange juice, orange rind, mixed spice, and molasses to a bowl. Mix, and leave overnight to soak. Alternatively, you can boil the fruit mixture for 20 minutes in a saucepan (lid on) and leave to cool for half an hour (if you do this add 2 Tablespoons more orange juice when boiling).
Once the fruit mixture is nearly ready, preheat oven to 180 degrees Celsius. Line a 20cm cake tin with greaseproof paper. Add the baking mix to a bowl, and then mix in the baking powder and nuts/seeds. Add the fruit mixture, coconut oil, and water and mix to combine. Pour into your prepared cake tin and bake for 50 minutes. Leave to cool.
Cake will last three days on the bench and up to five days in the fridge. Longer if you use Brandy instead of orange juice.