Paleo Fruitcake

December 15, 2011
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Ingredients
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During the holidays I’m always looking for yummy treats to eat that won’t leave me with a high-carb hangover. This paleo dessert recipe for a moist, gluten free fruitcake fits the bill. Sweetened with one tablespoon of coconut sugar, along with dates, raisins and dried cherries, my Paleo version of this classic treat is great with a cup of tea, Dandelion Root Coffee, or makes a beautifully simple gift to give to friends and neighbors during the holidays.

According to Wikipedia, fruitcake is:

A cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruitcake. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are often served in celebration of weddings and Christmas.

Along with visions of wacky people, the word “fruitcake” can also conjure thoughts of dry, icky cake. I think you’ll be pleased to find that this easy Paleo recipe is rich and moist –a Christmas Cake recipe that is versatile enough to use all year round.

Ingredients
Serves:
2fruitcakes
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Instructions
  1. In a large bowl, combine almond flour, salt and baking soda
  2. Stir in dried fruit and nuts
  3. In a medium bowl, combine eggs, oil, coconut sugar, vanilla and citrus zest
  4. Stir wet ingredients into dry
  5. Scoop batter into 2 greased mini loaf pans
  6. Bake fruitcakes at 350°F for 20-30 minutes
  7. Cool and serve

I think this might be my first Paleo cake recipe. I could be wrong though. What Paleo grain-free, dairy-free desserts will you be serving this holiday season?

Nutrition
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120 responses to “Paleo Fruitcake”

  1. Thank you so much fo this. Delicious Christmas Fruit cake recipe. I made one a couple of weeks ago and I have been adding brandy every week, it is delicious, now making 3 more with double recipes I have 1 small and 2 minis! So happy, Merry Christmas

    Reply

  2. How long does this cake last? Traditionally you can make fruit cake at least a couple of weeks before c.cutting. Would one cake tin work?

    Reply

    • Julia, thanks for your comment! Traditional fruitcake has liquor in it which acts as a preservative. I think this one will keep refrigerated for up to a week :-)

      Reply

  3. Paleo Ftuitcake. Followed the instructions but I only got one loaf small, looks Great but darker then your picture, had to bake 20 min longer as middle took longer. Smells amazing, Can you add brandy as a fruit cake? I will make two more and I want to put paleo marzipan, for some friends, was very easy and I hope it tastes as good as it looks! Thank you very much I love your site

    Reply

    • Beatriz, thanks for your comment! If you use the mini-loaf pans called for in the recipe (click the highlighted link in line 5 of the instructions) you will get 2 loaves and the baking time will be spot on. I’m so glad you are enjoying my site and I hope you’ll stay in touch :-)

      Reply

      • Hello Elana, you are correct, two minis. I made it again the beautiful Paleo Fruit Cake, and came out delicious, they were all delicious, love them. I changed the sugar to Monk Fruit Sugar, and I have been putting brandy every week, it smells amazing, and tastes so good, thank you very much. So easy to make too.

        Reply

  6. Question: why can’t we use almond meal? I have not seen almond flour in Australia. If not, can you suggest another alternative? Thanks.

    Reply
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Recipes » Desserts » Paleo Fruitcake