Sweet Laurel Bakery


I know, I know, fruitcake? Does anyone actually like fruitcake? Well this one is different. It has not spent who knows how many months in a tin and while the flavors are indeed fruity, they are also fresh and festive. Play around with toppings such as shaved orange peel, chopped pistachios, and goji berries to brightly decorate the cake!







My Favorite Christmas Cake 

1 orange (washed, halved, and deseeded)
4 eggs
¾ cup maple syrup
1 teaspoon vanilla
2 cups almond flour
1 tablespoon cinnamon
1 teaspoon ginger
½ teaspoon salt
1 teaspoon baking soda
1 cup dried cherries
½ cup dried apricots
1/2 cup dried figs
½ pistachios
½ cup walnut (chopped)

Place orange (yes, skin and all), eggs, maple syrup, extract, almond flour, salt and baking soda in blender. Mix until blended. Add dried dried fruit and blend for about 30 seconds. Add nuts. Pour into greased bundt pan and bake 35 to 45 minutes.Cool completely and drizzle with coconut butter icing.

Coconut Butter Icing:
1/4 cup coconut butter
2 teaspoons maple syrup
1/2 teaspoon lemon juice
1/4 teaspoon vanilla
1/2 cup coconut milk

Mix all ingredients over very low heat. Add more coconut milk if mixture needs to be thinner.




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