Almond & Rum Fruit Cake (gluten free)

~Almond & Rum fruit cake~

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 :

3 eggs

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.