The words “fruit cake” are often associated with the mysterious cakes that you find pre-packaged around the holidays. It doesn’t need to be that way, though! This recipe, adapted from the magazine Gestgjafinn, is moist, chocolatey, and not-too-sweet thanks to just the right amount of Lehua honey and the natural sweetness of dried fruit. It also has very little flour, so it’s particularly easy to make gluten-free.
Chocolate Fruit Cake
65 g Organic Lehua Honey
70 g apple sauce
130 g dates, roughly chopped
60 g good quality dark chocolate, chopped
100 g hazelnuts, roughly chopped
80 g dried cranberries
65 g spelt flour
1 ½ Tbsp cocoa powder
1. Heat the oven to 300°F. Line a bread tin with parchment paper.
2. Crack the eggs into a large bowl, and beat until light and airy.
3. In a separate bowl, stir together dates, chocolate, hazelnuts, cranberries, flour, and cocoa powder. Set aside.
4. Add honey and apple sauce to eggs and stir until well mixed. Stir in the dry-ingredient mixture until mixed.
5. Pour the batter into the prepared bread tin. Bake for about 35 minutes, until firm. Let cool completely before serving.