Organic -Gluten free fruit cake:

Makes 1 (9 x 5-inch) fruitcake loaf

Cook for about 65-75 minutes


1 cup finely ground blanched almonds >this is in place of white flour ; can use rice flour
1/2 cup raw sugar
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped pecans
1 cup chopped walnuts
1 cup chopped almonds
2 cups finely chopped figs
1/2 to 1 cup chopped dried cherries
1/2 to 1 cup dried cranberries
3 large eggs, lightly beaten
1/4 cup maple syrup
1 tablespoon of almond extract, or vanilla extract

Preheat oven to 300°F. Lightly grease a bread loaf pan and can use non stick papers

Whisk together ground almonds, sugar, cardamom, nutmeg, cinnamon, salt, baking soda and baking powder in a large bowl. Stir in mixed nuts and dried fruits.

In a separate medium bowl, whisk together eggs, maple syrup and brandy until smooth. Add to fruit/nut mixture; mix well until fully combined (batter will be thick). Spread batter into prepared pan evenly.

Bake until fruitcake is brown and pulls away from sides of the pan, about 65 to 75 minutes. Remove from oven; cool on a wire rack 10 to 20 minutes. Remove from pan and cool completely on wire rack. Keeps for 2 to 3 weeks at room temperature, covered lightly.