I am not sure why fruit cakes have a bad rap. They used to be a treat we would wait for around Christmas. Soft, Sweet, full of fun stuff for us kids I guess. Maybe we just lucked out with a fabulous bakery.

I make versions of my spelt spiced fruit cake if not baking a load of cookies every year. This version is adapted from spelt flour version. I use almond flour and rice flour to keep it gluten-free. The cake keeps well refrigerated for a few weeks if you use rum, and for a week with orange juice. Serve as is or with a rum glaze! Add nuts or seeds that you like, some dates, apricots, cherries. I also added some roasted sunflower seeds and chia seeds, so the cake is also great to snack on.

Soak the nuts, seeds, dried and candied fruit in orange juice or juice + rum.

Whisk all the dry ingredients, them combine with the wet.



  • 240 ml orange juice or a combination with liquor (upto half cup of rum, brandy, whiskey or a mix)
  • 80 g dried fruits and nuts (I use pecans, cashews, walnuts, roasted sunflower seeds, candied ginger, currants, chopped dates, candied orange peel, cherries/apricots etc)
  • 1 tbsp chia seeds (not optional as they help thicken the leftover orange juice. You can use 1.5 tbsp flax seed meal as a sub)
  • 1/4 to 1/3 cup (55 g) light brown sugar
  • 2 tbsp oil (I use organic safflower)
  • 1/2 tsp (0.5 tsp) vanilla extract
  • 1/2 cup (80 g) white rice flour
  • 3/4 cup (84 g) almond flour
  • 1/4 cup (40 g) potato starch
  • 1.5 tsp baking powder
  • 1/2 tsp (0.5 tsp) citric acid
  • 1/4 tsp (0.25 tsp) salt


  1. Add juice, dried fruit, nuts, seeds, and chia seeds to a bowl and mix. Let them sit refrigerated for a few hours to overnight.
  2. Preheat the oven to (180 C). Line a loaf pan with parchment or grease it.
  3. Take the juice bowl out from the fridge. Add sugar, oil and vanilla to the bowl and mix in until sugar is combined. In another bowl, add the dry ingredients and whisk. (You can omit the citric acid from the dry. I like the air it adds to gluten-free baked goods.
  4. Combine the dry and wet and mix to make a batter. Drop in parchment lined pan.
  5. Bake at 350 degrees F for 45 minutes. Check with a toothpick from the center of the cake. it should come out almost clean. Bake longer if needed.
  6. Cool for 10 minutes, then remove from the pan. Cool completely before slicing (cool lightly covered by a towel). Store on the counter covered for upto 2 days, refrigerate for upto 10, freeze for upto 2 months. If using rum, you can store the cake on the counter and refrigerator for longer.