Now I know dried fruit is high in sugar and I know cake is not very primal BUT this is primal living in the modern world AND cake is definitely a part of my world!

I had some dried fruit and mixed spice left over from Christmas where I had used it in mince pies. At Christmas I also made a version of this cake with Brandy but the alcohol is completely optional.

By using ground almonds instead of regular flour, the sugar (added and in the fruit) takes longer to digest and limits the hit on your blood sugar levels. This cake is not an everyday cake as it is higher in sugar than most primal treats that I have posted but it is a good way to use up any leftover Christmas dried fruit and nice with afternoon tea once in a while.

It is based on a traditional boiled cake recipe from my Mum which I have adapted to make it primal approved. It slices well so can be taken in a lunch pack  (on its own or buttered if you want extra deliciousness!) or warmed and enjoyed with double cream (if tolerated!).

Ingredients to make one loaf:

  • 225g dried fruit (raisins, sultanas, currants, cranberries etc)
  • 115g unsalted butter (kerrygold is good!)
  • 50g of coconut sugar or 2 TBS of honey
  • 4TBS Water
  • 1tsp mixed spice
  • 2 eggs beaten
  • 225g ground almonds
  • 1.5tsp Baking powder (or 1tsp cream of tartar + 0.5tsp of bicarbonate of soda)
  • 2 TBS of Water (or Brandy)


  1. Add the dried fruit, mixed spice, 4 TBS water, sugar and butter to a saucepan and bring to the boil whilst stirring.
  2. Leave to cool for up to an hour.
  3. In a separate bowl combine the ground almonds with the baking powder and mix so there are no lumps.
  4. Pre-heat oven to 160°C / 320°F, 140°C / 275°F Fan, Gas Mark 3.
  5. Beat the eggs before adding to the fruit mixture, then add the ground almonds. The mixture should be quite wet with a soft dropping consistency so add a TBS of Brandy (or water) at a time until desired consistency is achieved.
  6. Spoon into a lined loaf tin.
  7. Make a slight dip in the centre so the cake rises evenly.
  8. Bake for approximately 70-80 minutes. Cover the top with foil half way through if browning too much. Leave in tin to cool a little before turning out onto a rack.