Gluten-Free, Dairy-Free, Serves 18-20
- 1 1/4 cup packed dried cherries
- 2 1/2 cup packed dried figs trimmed
- 1 1/4 cup packed dried apricots
- 5 cups packed mixed dried fruit
- 1 1/4 cup packed pitted dates
- 1 orange zested and juiced
- 1/2 cup golden rum
- 2 3/4 cup vegan butter softened
- 3 Tbsp pomegranate molasses
- 2 3/4 cup coconut sugar
- 4 large eggs beaten
- 1 cup pistachio kernels
- 2 cups coconut flour
- 1 1/2 cup almond flour
- 1/2 tsp ground cardamom
- 3/4 cup ground almonds
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground cloves
Dice all the fruit, and try to keep them all around the same size. Place them into a large bowl pouring the rum over the top. Stir the fruit so that the liquid coats as much of the fruit as possible. Cover the bowl with clingfilm and leave to sit for 2-3 hours or overnight. Stir occasionally until the fruit is plump and the liquid is absorbed.
Preheat the oven to 375 degrees F. Pretreat a 9×5 inch cake pan with the non-stick option of choice and line it with parchment paper. Cream the butter and sugar until light and fluffy. Add in the molasses, and gradually add the eggs, beating well after each egg is added. Stir the pistachios into the soaked fruit. In another bowl, combine the flour, spices, and ground almonds. Then add the fruit mix alternatively with the flour mixture into the creamed butter and sugar mixture. Stir until well combined prior to adding more ingredients.
Spoon into the prepared pan; the batter will come just above the top of the pan (don’t work. The cake is dense and will not rise over). As a safety precaution, place a cooking sheet underneath the pan to prevent any possible spillover. Wrap a folded piece of tin foil around the pan, and tie it securely with a string. Bake for 4 -5 hours, until dark golden and firm to the touch. If the cake is brown, quickly remove the foil after 3 hours. Let the cake cool in the pan until the pan is cold to the touch. Remove the cake and wrap it in a double layer of fresh baking paper, then a double layer of foil. Store in an airtight container in a cool dark place. Spoon 1 Tbsp rum over the top of the cake and 1 Tbsp on the bottom every 3-4 weeks.