ingredients
- 300g dried fruit (use your favourites, we used roughly chopped prunes, apricots and dates plus sultanas and cranberries)
- 150ml plant based milk
- 50g coconut oil, melted
- 120g Sweet Freedom CINNAMON SYRUP
- zest 1 orange
- 100ml fresh orange juice (roughly 2 oranges)
- 1 grated beetroot or carrot grated, roughly 75g (optional)
- 100g chopped walnuts or pecans (optional)
- 200g self raising flour
- 100g ground almonds
- 2 tsp baking powder
- ¼ tsp baking soda (bicarbonate of soda)
- 1 tsp ground ginger
- 1 tsp ground allspice / mixed spice
make
- If there is time soak the fruit for a few hours / overnight in 100ml Earl Grey or fruity tea (or something stronger!) but don’t worry if not, it will still be lovely!
- Pre-heat your oven to 170C, and line your cake tin.
- In a large bowl mix together the coconut oil, CINNAMON SYRUP, orange juice and zest.
- Stir in the grated beetroot / carrot, and the rest of the dry ingredients.
- Pour into your cake tin.
- Bake for 1 ½ - 2 hours until a skewer poked into the middle comes out clean. If your cake is going too brown on top and not yet cooked in the middle cover loosely with a piece of baking paper.
- Let it sit for about 10 minutes, then remove from the tin and allow to cool.
Decorated or plain this is delicious… in the pic you can see ancient and much loved ornaments that come out year after year!
