This is not your typical fruitcake. It's sugar free, dairy free, grain/gluten free, using ground almonds in place of flour, and is packed with dried prunes and pistachios. You can enjoy the cake soon after it's cool completely, but it is even better left for a day or two before slicing.
- Preheat oven to 180C/350F. Grease and line an 10cm x 21cm loaf pan with baking paper.
- Combine almond meal, spices baking soda and salt in a large bowl. Stir through dried prunes and pistachios.
- Whisk eggs, melted oil, vanilla powder, brandy and orange rind in a large jug until combined. Stir egg mixture through almond mixture. Spoon into prepared pan. Level top with a spatula.
- Bake for 50 minutes or until cooked when tested with a skewer. Cool the cake in the pan for 5 minutes. Turn out the cake onto a wire rack to cool completely before slicing.