Ground Almond Fruit Cake

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#31811

serves/makes:

ready in:
over 5 hrs

ingredients

1 cup seedless dates
2/3 cup mixed peel
1/2 cup red glace cherries
1/2 cup green glace cherries
1/2 cup raisins
1 1/2 cup Brazil nuts
1 1/2 cup pecans or walnuts
3/4 cup packaged ground almonds
1/2 teaspoon baking powder
3 eggs
2 tablespoons honey
1 teaspoon vanilla essence
2 tablespoons rum

directions

Place whole fruit and nuts in bowl, then stir in ground almonds and baking powder.

Beat eggs in small bowl with electric mixer until thick and creamy, beat in honey and vanilla essence; stir into the fruit mixture.

Spread evenly into 2 greased and paper-lined loaf pans. Bake at 375 degrees F for 1 1/2 to 2 hours or until firm. Brush hot cakes with rum, wrap in foil, cool in pans overnight.

NOTE: An ideal Christmas cake for those people who can't tolerate gluten (which comes from flour) in their diet. The cakes keep well in the refrigerator or freezer, if sealed tightly, for up to 3 months. This recipe is not suitable to microwave.

Recipe Source: "The Australian Women's Weekly Celebration Cookbook"

added by

ilyce

nutrition data

Nutritional data has not been calculated yet.

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