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What you’ll need


350g dried, pitted dates

glace cherries

100g glace cherries, roughly chopped

currants dried

300g currants

dried cranberries

200g dried cranberries

glace ginger

100g glace ginger, roughly chopped


250ml whisky


250ml auzure Canola Oil

brown sugar

1 cup brown sugar

golden syrup

¼ cup golden syrup

orange grated

1 finely grated zest of one orange


4 eggs


2 cups The Healthy Baker Plain Flour

almond meal

2 cups almond meal

cardamom powder

1 teaspoon cardamom powder

ground cinnamon

1 teaspoon ground cinnamon

nutmeg powder

1 teaspoon nutmeg powder

almonds blanced

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.