Ground Almond Fruit Cake

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"