These loaves make perfect small presents, particularly for anyone who is gluten or dairy intolerant. They are an easy muddle and mix, so are a good project to get the kids involved in too.

Makes six mini Christmas cake loaves.

INGREDIENTS

• 500g mixed dried fruit
• 125ml brandy/ Cointreau/ sherry or Earl Grey tea
• 3 tbsp liquid coconut oil
• 2 tbsp honey
• 4 eggs, beaten
• zest of 1 orange
• 120g ground almonds
• 25g coconut flour
• 2 tsp mixed spice
• ½ tsp baking powder (gluten free baking powder if needed)
• 50g slivered almonds
• pinch of salt

METHOD

1. Combine the dried fruit and alcohol (or Earl Grey tea) in a large bowl and cover, leaving to soak for at least 4 hours, preferably overnight. 
2. Preheat oven to 150°C/300°F.
3. Grease six holes in a 9.3 cm/6.1 cm mini loaf tin tray. Alternatively, makes 1 x 21 cm x 13 cm loaf, or 1 x 20 cm round Christmas cake. 
4. Whisk together all of the wet ingredients. Fold in the dry. Transfer to tins and bake 45-55 minutes (up to 1 hour for a large loaf or cake), until golden on top and a skewer comes out dry. Allow to cool in the tins. These will keep happily in the fridge for 1-2 weeks, but also freeze well.

Recipe by Tori Haschka.