Prep 30 mins
Cooking 1 hour 45 mins
Makes 2 loaves
This loaf will get everyone into the Christmas spirit!
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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