Paleo Fruit Cake


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


  1. Preheat oven to 325F and grease 2 small loaf pans (5 x 7).

  2. In a bowl, mix the flour, salt, baking powder, and fruit.

  3. Mix eggs, olive oil, maple syrup, vanilla, orange and lemon zest with a hand mixer in a medium size bowl.

  4. Add dry ingredients to wet and mix thoroughly.

  5. Pour into greased loaf pans.

  6. Bake for 40 minutes and test with a toothpick for doneness.

  7. Let cool completely before spreading jam on top of the loaves.

  8. Roll marzipan to desired thickness and cut into 2 rectangles to fit the loaves.

  9. Cover with marzipan on top of the jam.

Recipe Notes

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.

Author: Louise Gagne

I'm a retired senior who has found out that my diet was causing a number of health issues. Since becoming aware of this, I have decided to create this blog to help others in similar circumstances,

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