Gluten Free Nut Cake by Patricia Azzopardi


  • 250grm seedless dates
  • 150g mixed peel
  • 90g red cherries
  • 90g green cherries
  • 80 g raisins
  • 250g brazil nuts
  • 185 g walnuts or pecans
  • 100 g ground almonds
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 2 tblspoons honey
  • 1 teaspoon vanilla essence
  • Rum


Place whole fruit and nuts in bowl, then stir in ground almonds and baking powder .

Beat the eggs in small bowl with electric mixer till thick & creamy, beat in the honey & vanilla. Stir into the fruit mixture.

Spread evenly into 2 greased & paper lined 8cm x 26cm bar pans.

Bake in slow oven for 11/2 to 2 hrs or until firm to touch.

Sprinkle cakes with rum, while cakes still hot, wrap in foil and cool in pans overnight . Serve thin slices with coffee and liqueurs x

Diet: Gluten-free

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