This is a very easy to make cake and fits in with the festive season very nicely. As I’m sensitive to nuts, I did not put the marzipan topping on mine, but that does not mean you couldn’t. I did however, spike this cake, as I do for my regular Christmas Cakes, but used Rum instead of Rye as rye is made from a grain, where rum is made from sugar cane.
Paleo Fruit Cake
A great replacement for my regular Dark Fruit Cake. Next year, I'll make this with some molasses to darken it a bit.
- 1-3/4 Cups Cassava Flour
- 1 tsp Salt
- 1 Tbsp Baking Powder
- 1/2 Cup Golden Raisins
- 1/2 Cup Cranberries I used dried
- 1 Cup Cherries
- 10 Eggs
- 1/3 Cup Olive Oil
- 1/3 Cup Maple Syrup
- 1 tsp Vanilla or 1/2 tsp. Vanilla Powder
- 1 Orange zested
- 1 Lemon zested
- 1 Cup Almond Marzipan If tolerated
- 2 Tbsp Apricot Jam
Preheat oven to 325F and grease 2 small loaf pans (5 x 7).
In a bowl, mix the flour, salt, baking powder, and fruit.
Mix eggs, olive oil, maple syrup, vanilla, orange and lemon zest with a hand mixer in a medium size bowl.
Add dry ingredients to wet and mix thoroughly.
Pour into greased loaf pans.
Bake for 40 minutes and test with a toothpick for doneness.
Let cool completely before spreading jam on top of the loaves.
Roll marzipan to desired thickness and cut into 2 rectangles to fit the loaves.
Cover with marzipan on top of the jam.
I wrapped these cakes in plastic wrap and then with foil wrap to keep them fresh. Keep in a cool dark place for a maximum of 2 weeks as the cake will dry out pretty quickly.