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Fruit Cake

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Christmas CakeI am no good at those ‘walking on egg shells’ friendships, to be honest I avoid them. I love the relationships where I can speak without thinking. Where I never have to worry and everything is easy. I am unbelievably lucky to have numerous of these friendships guiding me through this journey we call life.
However, there is one lady in particular who makes me smile at the mere thought of her! I know I must drive her crazy. Just today she had to answer another of my impromptu, before school and work visits in nothing but a bath towel. Still she greets me with a warm smile and even proposes a chat.
Mel was one of the first people I met when I moved here. Straight away she was friendly and funny and I knew I liked her! Mel is incredibly patient, well at least with me, I gather she has my impatience with other aspects of her life. She is the friend who always says yes! No matter what I ask her to do with me, Mel is always up for it. I love her no worries attitude, her real perspective, her honesty, her humour and her kind heart.
I’m glad our paths have crossed. You are not only a fine taste tester, you are also a top friend.
Mel liked this cake and I hope you do too.

Fruit Cake

3 ripe bananas (approximately 330 grams)

1/2 cup raisins

1/2 cup currants

1/2 cup chopped dried apricots

1/2 cup chopped medjool dates, seeds removed

1 cup walnut pieces

juice of 1 orange

3/4 cup sifted coconut flour

2 teaspoon mixed spice

5 eggs

1/2 teaspoon concentrated natural vanilla extract

1 teaspoon bicarb soda (baking soda)

pinch of salt

Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.

Grease and line a 20cm x 20cm square cake tin.

Place the orange juice, dried fruit and nuts into a saucepan, bring to the boil, cover and turn off the heat.

Place the bananas into your blender or food processor and puree. Sift in the coconut flour and add the mixed spice, salt and vanilla, mix until combined. Mix in the eggs one at a time.

Add the teaspoon of bicarb into the dried fruit mixture and combine. Add the dried fruit and nut mixture to the banana mixture and stir until the fruit is evenly distributed.

Spoon the mixture into your prepared tin. Level the top. Bake for 40 minutes, cover with foil and bake for a further 10 minutes. Remove from the oven. Allow to stand for 5 minutes before flipping onto a cooling rack. Allow to cool prior to cutting. Enjoy!

 

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50 comments

Sherene November 28, 2013 - 2:14 pm

I have recently discovered your website, and I love all the gorgeous wholefood treats you make! I do have a question about this recipe, how long will it last for and should it be stored in the fridge? Thanks

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bianca November 29, 2013 - 7:42 pm

Hi Sherene, thank you. I am glad you like our site. I have kept it in the fridge for 3 days without any problems and it also freezes really well. I hope this helps. Bianca

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Ashlea November 28, 2013 - 7:45 pm

Two questions…. can I swap the coconut flour for almond meal and how long will this keep?

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bianca November 29, 2013 - 7:40 pm

Hi Ashlea, we had ours in the fridge for three days and it was fine. You can also freeze it. I have not tried subbing the coconut flour for almond meal, if I did I would triple the amount and reduce the eggs to three. I hope this helps. Bianca

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Gisele November 28, 2013 - 7:51 pm

This looks lovely!
Have you ever tried substituting other dried fruit? I have dried cherries, figs and pears and wondered if I could use some of those with dried raisins…but I will get the proper ingredients one day to try it out cause it looks so yummy!

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bianca November 29, 2013 - 7:39 pm

Gisele that will be delicious!!!! I just use whatever we have. I hope you like it. Bianca

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Anna B November 28, 2013 - 7:55 pm

This is so exciting! I’ve been hoping you’d post a Chrissy cake recipe! Thank you 🙂 Can’t wait to try it.

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bianca November 29, 2013 - 7:38 pm

Thank you Anna, I hope you like it. xx

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wendy November 28, 2013 - 9:02 pm

Thankyou!!! I have been searching for a gluten free cake and you have delivered. Thank you again 🙂

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bianca November 29, 2013 - 7:38 pm

Thank you Wendy, I hope you enjoy it. xx

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Kath Crispin November 28, 2013 - 9:16 pm

This looks so yummy, looking forward to trying this one!
Another great story too!

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bianca November 29, 2013 - 7:38 pm

Thank you so much Kath, I really appreciate that. I am glad you liked it. Bianca

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Margaret November 28, 2013 - 9:17 pm

Can you tell me please, do you use frsh dates?

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Margaret November 28, 2013 - 9:17 pm

oops fresh dates!

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Katie November 28, 2013 - 9:46 pm

Medjool dates are fresh dates 🙂

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Sarah November 28, 2013 - 10:23 pm

Medjool dates are fresh dates Margaret 😀

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Pam November 28, 2013 - 9:22 pm

Sounds really good. Am wondering how long this will keep and does it need to be refrigerated. Thank you.

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bianca November 29, 2013 - 7:37 pm

Hi Pam, thank you. I keep it in the fridge and you can also freeze it. It does keep quite well, we had ours in the fridge for three days and didn’t have any problems. Thanks, Bianca

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Rosemary Logan November 28, 2013 - 9:28 pm

So many recipes use dates and I have bad eczema and can’t have foods high in salicylates. What do you suggest I can use instead. Are they for sweetness or bulk??

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bianca November 29, 2013 - 7:36 pm

Hi Rosemary, I typically use them for sweetness and I also like the texture. You can substitute the dates in this recipe with any dried fruit that you like. I hope this helps. Bianca

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Marnie November 28, 2013 - 9:30 pm

Can you leave the walnuts out if you have a nut allergy?

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bianca November 29, 2013 - 7:35 pm

absolutely Marnie, I hope you enjoy it. xx

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Jessie December 4, 2013 - 8:16 am

As our first year gluten free I was wondering what Christmas cake we’eat and you’ve answered my question. If I had freezer space I’d make up 2, one for my extended family Xmas on Saturday and one for Xmas day.
I’d been planning a gf sf ice-cream plum pudding. All the dried fruits in ice-cream but using banana and coconut homemade ice-cream instead. Your recipe means I can have both, just like the rest of my life until now. Thank you!

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Meredith December 4, 2013 - 12:56 pm

This looks yummo. How long would it last in an airtight container do you think??

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Meredith December 4, 2013 - 12:57 pm

Never mind….I read back throught the posts 🙂 Thanks

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bianca December 10, 2013 - 7:52 pm

Hi Meredith, I think it would last in the fridge for around 3 days. I hope this helps. Bianca

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Marilyn December 5, 2013 - 1:20 pm

Hi love your recipes but I was wondering how much cake does this recipe make for instance if you put it on the table for Christmas how many people would it serve.thank you.

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bianca December 10, 2013 - 7:34 pm

Hmmmm, I am not sure, it depends how big your servings are. I would say 12 – 16. I hope this helps. Bianca

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Louise December 6, 2013 - 7:08 am

This looks lovely, only problem is my son can’t have orange, is there anything else you think might work instead?
Thanks!

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bianca December 7, 2013 - 8:30 pm

You could leave out the orange. If you wanted to soften the dried fruit you could soak it in a small amount of water. I would add a little lemon juice and the bicarb to the cake mixture as opposed to the fruit mix. I hope that makes sense. If you want it to be a little sweeter you could add some honey. Thanks, Bianca

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Ashlee December 6, 2013 - 5:23 pm

Oh my goodness Bianca. This is amazing! I added the zest of the orange, craisins because I had no currants and a mixture of cashews, macadamias, pecans and pepitas because I had no walnuts. Really, really yummy! With my changes and cutting the cake into 16 pieces there are only 149 calories per serve! I can’t wait for my recipe book!

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bianca December 7, 2013 - 8:28 pm

Thank you so much Ashlee, that sounds delicious!!! I hope you love your book!! Many thanks, Bianca

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Catherine Buckley. December 7, 2013 - 5:54 am

I have been looking for gluten free recipes for a long time . I like your Christmas cake, I would like to know if could use dove selfrasing flour instead of coconut flour

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bianca December 7, 2013 - 8:24 pm

Hi Catherine, I have only made this with the coconut flour sorry. If you try it out please let me know how you go. Many thanks, Bianca

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Amanda Jean December 14, 2013 - 11:31 am

So fantastic! Made this Christmas cake yesterday, sliced it up and froze it. I tested a little piece today and it is so wonderful.
I used sultanas and dried figs instead of raisins and currants. I boiled up the dried fruit, orange juice and walnuts in my thermomix, 5min/100*C/reverse sp2. Set aside in a mixing bowl and covered with a plate while I continued with the rest of the recipe using the thermomix. Such an easy and great recipe. Thank you so much!

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bianca December 22, 2013 - 7:04 pm

Thank you Amanda, I am glad you have enjoyed it! I am sure many people will really appreciate you supplying the TMX instructions. Thanks again! Bianca. x

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Sharalin March 20, 2014 - 5:27 pm

Hi Bianca I was just wondering if you thought I might be able to sub for flax eggs?

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Bianca Slade March 22, 2014 - 4:19 pm

I am sorry I have not tried doing egg free coconut flour recipes.

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Laura Gligorovska November 28, 2014 - 9:17 pm

Love love this fruit cake! On my list again for this year

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Bianca Slade December 3, 2014 - 10:28 am

Fabulous!!! Thank you!! xxx

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Nicole Robinson December 5, 2014 - 12:08 pm

I made this fruit cake twice, once with eggs and once with chia seed and both were delicious! Works very well with substituting egg for chia seed.

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Bianca Slade December 13, 2014 - 11:02 am

That is great to know!!! Thank you so much!!! I am sure many people will find that very helpful. I really appreciate you taking the time to write. x

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Kiley December 10, 2014 - 6:11 am

This is exactly the recipe I was looking for to make Christmas bread…thank you!!!!

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Bianca Slade December 13, 2014 - 12:49 pm

No worries, I hope you enjoy it. x

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Kerrie September 14, 2015 - 12:40 am

Thank you for another excellent recipe Bianca!
It’s currently on the cooling rack! …
My question is what is the best way to store the cake?

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Bianca Slade September 19, 2015 - 3:11 pm

Hi Kerrie, thank you. I hope you enjoy it. I keep it in the fridge. Have you seen the christmas cake? I love that one!

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Caroline July 22, 2016 - 10:31 pm

Could you replace the walnuts with sunflower seeds?

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Bianca Slade July 28, 2016 - 1:21 pm

Yes I think that would be fine.

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