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Boozy Christmas Cake (Paleo Fruit Cake) - 2013 Recipe

Boozy Christmas Cake (Paleo Fruit Cake) - 2013 Recipe

I'm keeping this older recipe here for those who love it. Please see above for the updated version - it tastes the same, but holds up much better. I've improved my baking skills a bit since first sharing this recipe.
4.95 from 18 reviews
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  • 1 ½ cup dried fruit chopped (I used ½ c homemade tutti frutti mix, ½ c golden raisins, ½ c dates)
  • 1 cup rum I used bacardi gold
  • 1/3 cup pistachios chopped
  • 1 teaspoon lemon zest only colored portion of rind, grated or minced
  • 1 teaspoon orange zest only colored portion of rind, grated or minced

For the Caramel Sauce:

  • 1 cup coconut sugar
  • 3 tablespoons water
  • ½ cup apple juice
  • 2 tablespoons ghee
  • 2 cloves freshly ground
  • 2 cardamom pods freshly ground
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Pinch freshly grated nutmeg

Cake Ingredients


  • Add the fruit, rum, pistachios and zest to an air-tight container. Let this mixture soak overnight or up to 1 week (this will help plump up the fruit).
  • To prepare the caramel sauce, add coconut sugar and water to a saucepan over low heat. Stir until it forms a thick caramel sauce.
  • Next, add apple juice, ghee and spices to the pan and raise the heat to medium heat. Cook for 5 minutes - keep a close eye on mixture and stir often.
  • Add the rum-soaked dried fruit mixture and bring the pot to a simmer for 5-6 minutes. Turn off the stove and allow the mixture to cool on stove. Once cool, taste and adjust sweetness.
  • In a bowl, add the almond flour, coconut flour and baking soda and mix well. Add the eggs and mix until well combined. Fold in the completely cooled fruit mixture and spoon into a loaf pan.
  • Bake for 325 degrees for 35-45 minutes if baking in mini loaf pans.*


  • If making cupcakes, bake for approx. 25 minutes.
  • If making in one large loaf pan cook for 45 minutes to 1 hour.
  • Be sure to check the cake with a toothpick to see if it's done.
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