I feel like I was a weird child, at least when it came to dessert preferences. I was the kid that chose morning glory muffins over chocolate chip muffins, Jello over cake, and during the holidays if I had a choice between sugar cookies with icing or fruit cake, guess what I would choose? Good ol’ aged fruit cake!
Gosh I loved fruit cake! But there was one thing I never understood – why in the world do most fruit cakes contain those bright red and green candy when it’s called fruit cake ? I still don’t understand this. What’s wrong with actual fruit?
It’s been a loooong time since I’ve had the taste of fruit cake. I’ve been gluten free for quite awhile and this will be my third Christmas AIP. It was about time I created a fruit cake recipe that I can enjoy and share with you all!
I had the perfect base for this recipe already with my raisin cake. I just made a few tweaks and added some ingredients and voila, a perfect fruit cake!
- 1 cup cassava flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch/flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp mace
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 cup applesauce
- 2 tsp vanilla
- 2 gelatin eggs (2 tbsp gelatin, 1/4 cup warm water)
- 1/2 cup golden raisins or regular raisins
- 1/2 cup dried apricots, chopped
- 1/2 cup dried cranberries
- 1/4 cup currants
- 1 tbsp orange zest
- 1/2 cup palm shortening
- 2 tbsp maple syrup
- 2 tbsp coconut butter
- 1/4 cup toasted coconut flakes
- Preheat oven the 325 degrees F
- Line a 9x5x3 loaf pan with parchment paper, set aside.
- Whisk together the cassava flour, coconut flour, arrowroot starch, baking soda, cinnamon, mace, cloves, and salt. Set aside.
- In a large bowl or mixer, mix together the coconut oil, maple syrup, applesauce, and vanilla.
- Add in the flour mixture and mix until combined, set aside.
- Make the gelatin eggs. In a small bowl add 1/4 cup of warm water. Gradually sprinkle in 2 tbsp of gelatin while whisking quickly until gelatin is dissolved and the mixture is frothy.
- Gradually pour in the gelatin eggs while mixing the cake mixture. Beat for 1 minute.
- Mix in the raisins, apricots, cranberries, currants, and orange zest.
- Add batter to parchment-lined loaf pan. Spread the batter so it fills the loaf pan and the top is even.
- Bake in centre of preheated oven for 1h20 minutes.
- Now make the icing! Add the shortening, maple syrup, and coconut butter to a small saucepan and heat over low-medium heat.
- Mix until all ingredients are combined.
- Remove from heat and pour into a glass bowl.
- Refrigerate for 1 hour.
- Remove cake from pan and allow to cool completely!!!
- Remove icing from fridge and beat until smooth.
- Spread icing onto cake and top with coconut flakes.
- Slice and enjoy!
- Store in refrigerator.