Ingredients

The following ingredients have 12 Servings
  • 1.75 cups cups of Spelt flour (Or use 1.25 cups whole wheat flour and 1/2 cup all purpose flour)
  • 2 teaspoons baking powder
  • 2 Tablespoons flaxseed meal
  • 3/4 cup cane sugar (or demerara sugar or vegan brown sugar)
  • 1/2 teaspoon of ginger powder
  • 1/4 teaspoon each of cinnamon, clove, nutmeg powders
  • 1/4 teaspoon sea salt
  • 1/3 cup Coconut oil or oil of choice
  • 1/2 cup Coconut milk
  • 2 Tablespoons dark Molasses
  • 1 Tablespoon Apple cider vinegar
  • 1/2 teaspoon rum extract (if not using liquor. optional)
  • 1.5 cups of chopped dried fruit
  • 1 cup of juice

Instruction

  • Soak chopped fruits and nuts in juice or a combination of juice and liquor overnight or atleast 2 hours.
  • In a bowl, Mix all the dry ingredients and spices for the cake.
  • In another bowl, mix in all the wet and the soaked fruits and nuts. Depending on how long the fruits have been kept, there may or may not be extra liquid left.
  • Add the wet to the dry and mix till just about combined.
  • Bake in preheated 365 degrees F / 180ºc for 40 minutes then lower the heat to 350 degrees F and bake for another 10-20 minutes till a toothpick test from the center comes out almost clean.
  • Cool completely before slicing. For extra moisture, poke a few holes in the cake and brush orange juice or sugar water(1 tbsp sugar mixed in 2 tablespoons water) on the cake. Tastes best the next day.