|2||dried fruitcake mix|
|2||fresh ginger — finely chopped|
|45 ml||brandy — or sherry|
|100 g||pecan nuts|
|150 g||dates — Medjool, pitted|
|1 1/2 tsp||cinnamon — ground|
|1/2 tsp||ginger — ground|
|1/4 tsp||mixed spice — ground|
|nutmeg — pinch|
|45 ml||cocoa powder|
|salt — just a pinch|
|fruit — preserved orf resh|
Combine the dried fruit mix and preserved ginger pieces with the brandy in a bowl. Set aside to macerate for an hour or to speed up the process, heat in the microwave for 40 seconds.
Toast the nuts in a pan over a medium heat until they smell fragrant and nutty. Set aside to cool.
Place the pitted dates in a food processor and blitz until broken down.
Add all the spices, cocoa powder, salt, coconut oil and maple syrup to the dates and pulse to combine.
Transfer the date mixture to a mixing bowl. Pulse the nuts and all the macerated fruit until fine, but still with some texture.
Add the nut mixture to the dates and work together by hand until all the ingredients are incorporated.
If your food processor is large enough, add all the ingredients at once and pulse to combine.
Press the cake mixture into a greased 15 cm round cake tin, cover with foil and freeze until firm, about 3 hours.
To un-mould, run a smooth-bladed knife around the sides and turn out onto a cake stand. Top with preserved or fresh fruit just before serving.
Keep the cake chilled in the fridge. It can also be frozen for up to 3 weeks ahead of time. Defrost in the fridge overnight.
Reprinted with the permission of Bibbyskitchen@36.
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