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Sunday

Italian Fruit Cake (you'll actually want to eat) Dairy Free & Egg Free!




1 cup almonds (crushed or sliced)
5 Tablespoons pine nuts (chopped)
1 cup raisins
1/2 cup dried dates (chopped)
1/2 cup candied ginger (chopped)
2 ounces dark chocolate (chopped)
1 Tablespoon cinnamon
2 Tablespoons anise seed (powdered)
4 Tablespoons coconut oil (melted)
3 teaspoons baking soda dissolved in 1/4 cup hot water
1 1/2 cup honey
5 cups all purpose flour OR 1 cup potato flour/starch + 1 cup tapioca flour + 3 cups rice flour

Mix all ingredients except the honey and flour(s).
Heat the honey.
Whisk or sift the flour(s).
Pour honey into flour(s) and mix thoroughly.
Add flour/honey mix to fruit mix.
Pour into greased tube pan.
Bake for 90 minutes at 325 degrees.
Cool completely.
Turn out and dust with confectioners sugar, icing, and/or candied fruit.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.