Sticky Fall Fruit Cake Recipe

Name: Sticky Fall Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 c Coconut sugar; 1/2 c coconut oil; 1/4 c molasses; 1 tsp ground cinnamon; 1/8 tsp ground allspice or cloves; 1/8 tsp ginger; 1/8 tsp nutmeg; 1 Tbsp vanilla; 2 large eggs; 1/2 c coconut milk; 1 c almond flour; 3/4 c whole wheat pastry flour; 1 Tbsp baking powder; 1/2 tsp salt; 1 c dried cranberries, raisins, golden raisins, chopped dates - mixed (may use single fruit if preferred) macerated in 1/2 c whiskey - bourbon, rum, drambuie or brandy - for 30 minutes, drain and r…; 1/2 c coarsely chopped walnuts; For caramel topping:; 1/4 Splenda Brown; 1/4 c butter or coconut oil; 1/4 coconut milk; Reserved liquid from fruit; .

Servings: persons

1/2 c Coconut sugar
1/2 c coconut oil
1/4 c molasses
1 tsp ground cinnamon
1/8 tsp ground allspice or cloves
1/8 tsp ginger
1/8 tsp nutmeg
1 Tbsp vanilla
2 large eggs
1/2 c coconut milk
1 c almond flour
3/4 c whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 c dried cranberries, raisins, golden raisins, chopped dates - mixed (may use single fruit if preferred) macerated in 1/2 c whiskey - bourbon, rum, drambuie or brandy - for 30 minutes, drain and reserve liquid
1/2 c coarsely chopped walnuts
For caramel topping:
1/4 Splenda Brown
1/4 c butter or coconut oil
1/4 coconut milk
Reserved liquid from fruit
.

1
Preheat oven to 350 degrees. Grease a 9-inch square baking pan. In a large bowl, combine flours, baking p. owder and salt and set aside. In large mixing bowl, cream together sugar, oil, spices, molasses and vanilla. Add eggs one at a time beating well after each addition. Mix in coconut milk until well blended. Add flour mixture a little at a time beating just to incorporate after each addition. Stir in fruit and nuts.
2
Pour batter into pan and bake for 30 to 40 minutes until toothpick inserted in center comes back clean. While cake is baking melt sugar oil and milk for topping ingredients together over low heat until bubbly. Cook for 5 minutes until thickened slightly. Remove from heat and stir in vanilla. Taste and add a bit more whiskey, if desired.
3
When cake is done, remove from oven and pierce all over with a fork. Pour hot caramel sauce over entire cake. Allow to cook slightly. Best served warm with whipped cream or custard.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 c Coconut sugar, 1/2 c coconut oil, 1/4 c molasses, 1 tsp ground cinnamon, and more.

Yes, Sticky Fall Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Fall Fruit Cake

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