What you’ll need
350g dried, pitted dates
100g glace cherries, roughly chopped
300g currants
200g dried cranberries
100g glace ginger, roughly chopped
250ml whisky
250ml auzure Canola Oil
1 cup brown sugar
¼ cup golden syrup
1 finely grated zest of one orange
4 eggs
2 cups The Healthy Baker Plain Flour
2 cups almond meal
1 teaspoon cardamom powder
1 teaspoon ground cinnamon
1 teaspoon nutmeg powder
150g whole blanched almonds
Place the dried fruit, ginger and whisky in a big ceramic or glass bowl. Cover and set aside for a few hours.
Preheat oven to 160°C and line and grease two loaf tins with three layers of non-stick baking paper. Allow the baking paper to be a few centimeters higher than the tin.
Cream the oil, sugar, golden syrup and orange rind until pale and fluffy. Add the eggs, one at a time, beating well between each addition.
In a separate bowl, sift together the flour, almond meal and spices. Fold this mixture into the butter & sugar mixture.
Fold in the fruit and spoon the mixture into your prepared loaf tins and smooth over the surface. Top with the blanched almonds.
Wrap your loaf tins with 2 layers of newspaper, so they come slightly higher than the baking paper.
Tie with kitchen string and bake for 2 3⁄4 hours or until the cake is cooked through (try the skewer test). Let cool completely in the tins.
