Makes: 1 cake
Ingredients:
150g dried pitted prunes, chopped
500g prepacked dried fruit cake mix
100g raisins
100g sultanas
200g glacé cherries
175g coconut oil
300g dark muscovado sugar
150ml coffee liqueur
Zest and juice of 2 oranges
30ml (2 tbsp) cacao
10ml (2 tsp) mixed spice
5ml (1 tsp) instant espresso powder
2.5ml (½ tsp) salt
45ml (3 tbsp) flax meal
110ml water
175g flour
100g ground almonds
100g apple sauce
100g mixed nuts of your choice, roughly chopped (optional)
5ml (1 tsp) baking powder
100ml brandy, rum or amaretto
Extra brandy or rum for brushing
Method:
1. Place fruit, oil, sugar, liqueur, zest and juice, cacao, mixed spice, espresso powder and salt in a saucepan and slowly bring to boil while stirring. Simmer for 10 minutes, then let cool to room temperature.
2. Pre-heat oven to 150°C.
3. Line sides and bottom of a 22cm loose-bottom cake tin with baking paper. Double line the sides with more paper, making sure the paper edges are about 3cm higher than the tin.
4. In a large bowl, mix flax meal and water then let stand to thicken for a few minutes.