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Healthy Christmas Fruit Cake

Introducing our Healthy Christmas Fruit Cake, a festive favourite reimagined! Packed with juicy fruits, heart-healthy nuts, this cake is a guilt-free indulgence, making it the perfect centrepiece for your holiday table. Treat your taste buds to a slice of happiness. Here's to a merry and bright Christmas that feels as good as it tastes! 🎄

Christmas Fruit Cake

Healthy Christmas Fruit Cake

Serves: 16 | Prep Time: 40 mins | Cooking Time: 60 mins



  • 3 cups (500g) mixed dried fruits (e.g., raisins, cranberries, apricots, dates, prunes), chopped

  • 1 cup (125g) almond meal

  • ⅔ cup (75g) coconut flour

  • ½ tsp. baking soda

  • ½ tsp. salt

  • 1 tsp. ground cloves

  • 1 tsp. ground ginger

  • ½ tsp. ground nutmeg

  • 2 tsp. ground cinnamon

  • 1 orange, zest & juice

  • ¾ cup (75g) walnuts , chopped

  • 5 eggs

  • 4 tbsp. coconut oil, melted

  • 1 tbsp. vanilla extract

  • 4 tbsp. Amaretto liqueur (or use orange juice)


  • 2 tbsp. honey

  • 2 tbsp. amaretto liqueur (or use orange juice)


  1. Place the dried fruit into a large bowl and cover with boiling water. Soak for 10-15 minutes to soften the fruit, then place the fruit into a sieve to drain and allow to cool to room temperature.

  2. Preheat the oven to 300°F (150°C). Line a 8” (20cm) cake tin with baking paper.

  3. In a large mixing bowl, combine the almond meal, coconut flour, baking soda, salt, and spices. Add the orange zest and walnuts.

  4. In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, orange juice and Amaretto liqueur.

  5. Fold the wet ingredients into the dry stirring gently to form a very thick cake batter. Now add the drained fruit into the cake batter and stir with a spoon until well combined.

  6. Transfer the cake batter into the earlier prepared tin and gently press down with your fingers.

  7. Place the tin into the hot oven and bake the cake for 60-70 minutes, until the top is well browned and a skewer inserted into the center of the cake comes out clean.

  8. To glaze the cake, heat up the honey so it’s really runny, mix with the Amaretto and then brush over the top of the cake while it is still hot.

  9. Allow the cake to cool in the tin for 30 minutes and then transfer the cake to a wire rack to cool to room temperature.

  10. Store the cake in an airtight container in the refrigerator for up to 1 week.


Macronutrients (per serving): Kcal: 228 | Fat: 13g | Carbs: 26g | Protein: 6g

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