Gone a Bit Nutty Fruit Loaves

 Some of the girls at uni have been talking about making Christmas cakes lately, which got me thinking about the divine smell that used to drift through the house as my Mum stewed fruits for our Christmas cake. She used to put fresh apricots, peaches and tinned pineapple in hers, oh how I loved that cake.

So after calling Mum and enquiring about the fruit stewing I embarked on an epic journey to fruit and nut cake heaven.

 

4 cups dried fruits (I used apricots, peaches, cranberries, raisins, sultanas, glacé cherries, crystallised ginger and prunes)

1/3 cup brandy

splash of Cointreau

juice and rind of an orange (unwaxed)

125g butter

stick of cinnamon + 1 tsp powdered cinnamon

2 cups plain flour

2 cups almond meal

2 tsp bicarb

3 Tbs brown sugar (optional)

4 Tbs shredded coconut

3 cups mixed chopped nuts (I used pecans, almonds, brazil, walnut & macadamia)

3 Tbs chia seeds

4 Tbs mixed seeds (I used pumpkin, sunflower and sesame)

2 eggs (I used egg replacement equivalent)

extra glacé cherries and nuts to press on top, whole or chopped, maple syrup to glaze 

Roughly chop dried fruit, I left some pieces whole so there is a big chunk of fruit every now and again, put into large saucepan and stir through brandy, Cointreau and juice and zest of orange. Leave to sit for a few minutes add cinnamon stick and cover with water. Simmer for half an hour and leave fruit to soak up liquid for an hour or so. Add butter and stir through so it melts into the fruit.

Preheat oven to 180 degrees. Sift flour, almond meal, bicarb, cinnamon and sugar, add chopped nuts, seeds and coconut and combine. Once fruit has cooled a little add to dry ingredients, with eggs and stir. Grease and line three loaf tins (or what ever cake tins you have on hand). Smooth mixture and top with nuts and cherries, drizzle with maple syrup and bake for approximately one and a half hours or until skewer comes out clean.

 Enjoy with a freshly brewed cup of coffee and your feet up.