Paleo Christmas Fruit Cake

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    174

The BEST Thermomix fruitcake recipe around. When in need of fruity cake, this should be your go to. It is fragrant, gluten free, grain free and paleo.

Inspired by: https://tenina.com/recipes/paleo-christmas-fruit-cake

recipe updated Dec 21, 2021

Ingredients

  • Lemon icon
    Lemon
    1
  • Orange icon
    Orange
    1
  • Almonds icon
    Almonds
    200 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Ground cloves icon
    Ground cloves
    1 teaspoon
  • Mixed spice icon
    Mixed spice
    1 teaspoon
  • Nutmeg icon
    Nutmeg
    1 teaspoon
  • Butter icon
    Butter
    75 g
  • Honey icon
    Honey
    75 g
  • Egg icon
    Egg
    2
  • Vanilla bean paste icon
    Vanilla bean paste
    1 teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Lemon essential oil icon
    Lemon essential oil
    as needed
  • Wild orange essential oil icon
    Wild orange essential oil
    as needed
  • Cardamom essential oil icon
    Cardamom essential oil
    as needed
  • Cinnamon bark essential oil icon
    Cinnamon bark essential oil
    as needed
  • Dried cherries icon
    Dried cherries
    100 g
  • Dates icon
    Dates
    100 g
  • Dried apricots icon
    Dried apricots
    100 g
  • Raisins icon
    Raisins
    100 g
  • Currants icon
    Currants
    100 g
  • Honey icon
    Honey
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Springform pan - 8 x 2.5"
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Line a clean springform pan with parchment paper
  3. Put a 19cm spring form tin inside and grease it
  4. Add almonds to the TM5 bowl
  5. Blitz - approx 10 sec, speed 10 with MC on
  6. Transfer content of TM5 bowl to small bowl
  7. Add baking powder, ground cloves, mixed spice, nutmeg, butter and honey to the TM5 bowl
  8. Heat - approx 2 min, 50°C, speed 1 with MC on
  9. Then add egg, vanilla bean paste, pink Himalayan salt flakes, lemon, orange and a few drops of each essential oil to the TM5 bowl
  10. Blend - approx 10 sec, speed 8 with MC on
  11. Transfer nuts to TM5 bowl
  12. Mix - approx 5 sec, speed 8 with MC on
  13. Then add dried cherries, dates, dried apricots, raisins and currants to the TM5 bowl
  14. Stir - approx 10 sec, speed 3
  15. Transfer content of TM5 bowl to springform pan
  16. Bake until fragrant - 45 min, 160°C
  17. Brush immediately with honey (this is optional)
  18. Let cool on round wire rack
  19. Serve
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