This lovely spiced fruit cake is a guilt-free pleasure! The recipe makes up to a fairly hefty sized cake – It didn’t last very long I’m afraid 😦 my boys devoured it – helped by my husband. (I may have had a small slice !)
It’s pretty easy to throw together and your kitchen will smell amazing while it’s cooking. The fact that it’s pretty healthy to eat is an added bonus.
4 1/2 cups of organic self-raising flour
Zest of 2 x large oranges
3/4 cup of olive oil
3/4 cup of brown sugar (I used coconut palm sugar)
1 x tbsp cinnamon
1 x tbsp ground nutmeg
1 x tbsp ground cloves
1 x tsp bicarbonate of soda
2 x cups of fresh orange juice
1 x cup of water
3 x tbsp brandy (or whatever spirit you have – I used black rum!)
1 x cup of sultanas or raisins
1 x cup roughly chopped walnuts (or nuts of your choice)
Preheat your oven to 175 degrees and lightly but thoroughly oil a 10-inch round deep baking pan (with a loose bottom).
Combine the flour, spices, and zest in a bowl and set aside.
In another large bowl, using an electric hand mixer blend the olive oil and sugar together until smooth and shiny.
In a jug dissolve the bicarbonate of soda into the fresh juice and water and then add in the brandy.
Now whisk in the orange juice mixture to the olive oil and sugar – the mixture will be really runny at this point.
Now slowly add the flour mixture and the sultanas and nuts (all the dry ingredients) with a wooden spoon into the wet mixture.
Next, spoon the now quite dense batter into your cake pan, smooth with a spoon and bake for about 35 – 40 minutes – mine took a little longer but it was ready when a toothpick comes out clean from the middle.