Ingredients
1.25kg assorted dried fruit, chopped small (I like raisins, sultanas, currants, apricots, prunes, dates and cranberries)
250g coconut oil or certified sustainable palm fat 1 cup coconut sugar
½ cup whisky
17 g orange zest (from approx 2 large oranges)
½ cup freshly squeezed orange juice (from the zested oranges)
5 large eggs, beaten
120g millet flour
90g arrowroot flour
90g sweet rice flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch salt
1 teaspoon mixed spice
Raw whole nuts (for decorating on top) Extra whisky for splashing on top
Directions
- In a large saucepan combine dried fruit, oil, sugar, whisky, and juice. Bring to a gentle simmer and cook for 10 minutes, covered. Cool to room temperature.
- Preheat oven to bake 150 C. Line one large 23 cm cake tin (or two small) with three layers of baking paper sitting 5 cm above the edge of the tins.
- In a large bowl combine fruit mixture with beaten eggs and orange zest. Sift dry ingredients over top and fold in til well combined. Spread evenly into tin/s and smooth top. Decorate with raw whole nuts as desired.
- Place in oven and cook until springy in middle and toothpick comes out clean. If top of cakes are browning too much during baking, lay a loose piece of foil over top. Small cakes will take approx 90 minutes; one large cake will take 2.5 - 3 hours.
- As soon as you remove warm cake from oven lightly splash tops with extra whisky. Cover pans loosely with a tea towel and let cool completely before removing from tins. Add more whisky if desired.
