Store for at least one month before cutting.
Ingredients
| 200 g | Coconut sugar, organic |
| 200 g | Butter, chopped |
| 100 g | Dark chocolate, semi-sweet, chopped |
| ¼ cup | Orange juice |
| 1 tsp | Vanilla essence |
| 250 g | Raisins (Main) |
| 250 g | Currants (Main) |
| 100 g | Craisins |
| 100 g | Dried apricots, diced |
| 200 g | Gluten-free self-raising flour |
| 3 Tbsp | Dark cocoa powder |
| 1 tsp | Mixed spice |
| 100 g | Ground almonds |
| 3 large | Eggs, lightly beaten |
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Directions
- Place the sugar, butter, chocolate, orange juice, vanilla essence and dried fruits in a large heavy saucepan. Place on low heat until the butter and chocolate are melted — stir often and mix well. Cool.
- Preheat the oven to 150C. Lightly grease and line a deep 20cm square cake pan with one or two layers of baking paper.
- Sift the flour, cocoa powder and mixed spice together. Stir in the ground almonds and mix well.
- Mix the eggs into the cooled fruit. Add the flour mixture and stir well.
- Pour into the prepared pan and smooth the top. Bake for 1¾ – 2 hours or until a thin skewer inserted in the centre comes out clean.
- Cool in the pan. Wrap in foil and store in a cool place.
Tip:The cake may be iced with 250g of gluten-free royal icing. Ensure the top of the cake is level then turn it upside down. Brush with sugar syrup (2 tablespoons sugar simmered with 1 tablespoon of water). Knead the icing gently then roll out to about 21cm square. Lift the icing on to the cake using the rolling pin. Trim the edges.
