Go Back

Brandied Paleo Fruitcake


  • 3/4 cup Dried Cherries
  • Brandy or Orange Juice to cover
  • 4 Eggs
  • 1/2 tsp. Almond Extract
  • 1 1/2 tsp. Apple Cider Vinegar
  • 4 T. Coconut Crystals or honey if you prefer
  • 5 T. Coconut Flour
  • 1/4 tsp. Baking Soda
  • 1 lb. Pitted Dates
  • 3 cups Mixed Raw Nuts Walnuts & Pecans are our family fave, but any combination works!
  • 1 T. Lemon Zest


A few days before making the fruitcake, set dried cherries to soak, in either brandy or orange juice. If opting for orange juice, let them soak in the fridge.

  • Preheat oven to 325.
  • Grease one large or two small bundt pans. Two loaf pans work also. Dust lightly with almond flour.
  • In large bowl, whisk together eggs, extract, and vinegar.
  • Add coconut crystals or honey, and whisk in.
  • In a separate, small bowl, stir together coconut flour and baking soda. Add to egg mixture and whisk in.
  • Add soaked cherries (reserve liquid), dates, nuts, and lemon zest. Stir well to mix.
  • Spoon into prepared pans.
  • Bake for 50-55 minutes, until golden brown.
  • Let cool for 20 minutes, before lightly running rubber spatula around edges to release.
  • Turn out onto cooling rack, and let sit until fully cooled. OR - finish with optional brandy wash, below.

BRANDY WASH (OPTIONAL): After taking cake out of the oven, let cool in pan for 20 minutes. Leave oven on, at 325.

  • Lightly run a rubber spatula around edges to release.
  • Turn out onto parchment lined baking sheet.
  • Brush cake with brandy left from soaking the cherries.
  • Return to oven for another 20 minutes.
  • Slide cake, on parchment paper, onto cooling racks, and let rest until fully cooled.