Spiced Walnut Fruitcake

MAKES 7 SERVINGS

One bite of this and you will understand why fruitcakes have been popular since Roman times! This version is studded with Mediterranean favorites, including walnuts, coconut, and dates. The fragrant spices enhance the flavor and transform this dessert from a typical fruitcake to an extraordinary one—to be enjoyed year-round.

INGREDIENTS

1 cup brown rice flour
1 cup almond flour
½ cup monk fruit sweetener
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cardamom
¼ teaspoon sea salt
⅓ cup extra-virgin olive oil
2 large eggs
⅓ cup almond milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup chopped and roasted walnuts
½ cup unsweetened coconut flakes
½ cup pitted and chopped dates

INSTRUCTIONS

1. Preheat oven to 350°F and coat a round 7-inch cake pan with nonstick cooking spray.
2. Whisk together the flours, monk fruit sweetener, baking powder, cinnamon, nutmeg, ginger, cloves, cardamom, and salt in a large bowl.
3. Whisk together the olive oil, eggs, almond milk, vanilla extract, and almond extract in a separate small bowl, until well combined.
4. Add the olive oil mixture to the dry Ingredients, stirring just until incorporated. Fold in the walnuts, coconut flakes, and dates.
5. Pour the batter into the prepared cake pan and bake for 35–55 minutes, until a skewer comes out clean.
6. Cool for 10 minutes in the pan, then remove to a wire rack to cool completely. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here