adapted from Taste.com
In a bowl, combine :
2 cups almond meal (can substitute part hazelnut meal)
3/4 teaspoon bicarb soda
2 cups total dried fruit
> we used 1/2 cup dried apricots diced, 1/2 cup prunes diced, 1 cup mixed dried fruit
In a second bowl whisk together with a fork :
2 tablespoons olive oil
1 teaspoon vanilla essence
zested rind of 1 orange
1 cap Bundaberg rum
1 tablespoon rice malt syrup
Stir the egg mix through the dry ingredients to combine. Spoon into a baking paper lined loaf tin (8 x 19cm, or thereabouts).
Cover with alfoil and bake at 150 Celcius fan forced for 35 minutes. Take the alfoil off, turn the tin around and bake another 15 minutes. Test with a skewer and if it comes out clean it's cooked.
Remove from the oven and cool in the tin 5 minutes or longer.