With a prep time of just 15 minutes, it’s also very easy to make, and the leftovers are really good! I’m not sure why fruit cakes are so controversial. Admittedly, some of them are quite bad! Dense, heavy, and filled with fake red-and-green-hued dried fruit. But when made right, they are delightful. My version is moist, fluffy, and flavorful. The nuts get toasted as the cake bakes, and the dried cranberries melt into the sweet (but not overly so) batter. I like this cake so much, that I don’t reserve it for the holidays. I make it year-round. Much like this keto gingerbread, it makes the perfect low-carb breakfast!
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Unsalted butter: I love using creamy European butter, but any butter will work. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Orange zest: Adds great flavor, so please don’t skip it. Kosher salt: I use Diamond Crystal kosher salt. Almond flour: I use superfine almond flour. I don’t recommend using coarse almond meal. Baking soda: Helps the cake rise and ensures it’s nice and fluffy. Dried cranberries: Just ½ cup, to make sure the carb count stays relatively low. Chopped walnuts: They add wonderful flavor and a lovely crunch.
Whisk together the eggs, butter, vanilla, stevia, orange zest, and kosher salt. Add the almond flour and baking soda, then fold in the cranberries and walnuts. Cool the cake in the pan on a cooling rack, then use the parchment “handles” to lift it out of the pan. Place the cake on the cooling rack, allow it to cool for 10 more minutes, then slice it into 14 thin slices and serve. You can also freeze the whole wrapped cake or freeze individual slices in a freezer bag, separated with wax paper squares.
