Almond Flour Cake with Fruits

This easy Almond Fruit Cake is perfect for the holidays. It’s light, tender, and full of dried fruits, sprinkle the loaf with almond, or leave it out. This fruitcake is a welcome addition to the holiday table. Super easy and quick to make, no overnight soaking, but incredible delicious.

1 cup all-purpose flour, unbleached
2 cups almond flour
4 eggs
butter (100 g)
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup almond milk
½ cup raisins
½ cup dried cranberries, diced
½ cup dried apricots, diced
½ cup almonds, thinly sliced
½ cup orange juice, freshly squeezed
1 Tbsp. pure vanilla extract
1 Tbsp. pure almond extract
2 Tbsp. fruit rum
½ cup dried fruits
1 Tbsp. baking powder

Add all the dry fruits into a jar, add orange juice and rum and let it soak for 30 minutes. Drain and pat dry.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In the mixing bowl, whisk butter with sweetener using a mixer. Add eggs 1 at a time. Add vanilla and almond extract and mix again.

In a separate bowl, mix flour, almond flour and baking powder. Add to the wet ingredients and mix.

Add fruit and mix with spatula.

Transfer the batter into a 9x5" baking loaf pan, layer with parchment paper. Sprinkle with sliced almonds.

Bake for 45-60 minutes, check with toothpick for readiness.

Take out of the oven and let it cool completely.

Sprinkle with confectioners’ sugar and decorate as desired.

Makes 8 servings.