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A Family Table Recipe: Cuppa-Cuppa Fruitcake (Grain-Free, Refined-Sugar Free)

This cake is a photography nightmare; it falls apart, it’s impossible to light well, and it’s not pretty. But–Oh, Lordy!–don’t judge this cake by it’s photographic appeal! I think I can say it’s the best Paleo recipe I’ve made yet. Even the gluten- and refined-sugar-eaters at the table could find nothing to complain about. I call it the Cuppa-Cuppa Fruitcake, because it has a cuppa this fruit and a cuppa that fruit and a cuppa a few other fruits. Does that make it a Cuppa-Cuppa-Cuppa Fruitcake?

Our kiddos look forward to celebrating Epiphany every January. Traditionally, we make an Epiphany cake part of our celebration. The Sweetie Pie tends to roll his eyes when I use food to teach the kiddos, but Epiphany cakes have always been used to teach children, so I use them too. We make it in the shape of a crown (since the magi are sometimes referred to as “kings”); we include lots and lots and LOTS of dried fruit (to be the jewels in the crown); we include lots and lots and LOTS of spices (because the magi brought spices with them from the East); and I hide a plastic baby in the cake after it’s cooked (because the magi were looking for a baby). In some cultures, the person who finds the baby (or bean, or coin, or what-have-you) gets special privileges or obligations, but in our house it’s just a tasty game of hide and seek.

I have a trusty cake recipe that I’ve made for several years, but that cake was made with wheat flour and, of course, I wanted to be included in the celebration. I needed a grain-free, refined-sugar free bundt cake. I wasn’t sure that such a thing existed. I wasn’t sure a grain-free bundt cake would even hold together. I started with a recipe that had already been tested (thanks, Google!) and smooshed it together with the flavors in my traditional Epiphany cake (lots of molasses and ginger). And ended up with the best dang Epiphany cake I’ve ever made.

Don’t be turned off by the long ingredient list. Most of it is spices and dried fruits. If a refined-sugar-free cake is important to you, be sure to seek out dried fruit that is unsweetened or sweetened with fruit-juice (I buy mine in the bulk section of my natural grocers). You can feel free to substitute any dried fruit that you prefer or that you have on hand, just try to keep the quantities the same.

I wouldn’t recommend using a traditional fancy-shaped bundt pan for this recipe. Removing it from the simple pan I used was a bit iffy. I wouldn’t trust any pan with nooks and crannies to release it well. The cake is fabulous as is, but we frosted ours with this delicious paleo icing, just to gild the lily.

Oh, and the baby turned up in the Bean’s slice. He was relieved to find it intact, as he was a little concerned he may have eaten part of it accidentally.


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Fruit, Nut, and Spice Cake (Paleo version)

A spicy, nutty, fruity cake, perfect for winter. Our family loves this cake on Epiphany. <br> <br>Use whatever dried fruit or nuts your family prefers, just keep the quantities the same. You can also add in some honey-candied ginger or orange peel if you have it on hand. <br> <br>Eat it plain, or frost with Cinnamon Vanilla Icing.

Source: Erin at Plan to Eat

Course: Paleoish-Treats

Yield: 1 cake



  • 4 cups almond flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 12 tsp cardamom
  • 1 tsp ground ginger
  • 12 tsp cloves
  • 1 tsp allspice
  • 1 tsp mace
  • zest from one orange
  • 14 cup molasses
  • 14 cup honey
  • 4 eggs
  • 1 Tbs vanilla
  • 14 cup coconut oil
  • 14 cup palm shortening
  • 2 ” piece of ginger peeled and minced
  • 1 apple grated
  • 1 cup dried apricots
  • 1 cup golden raisins
  • 1 cup dried dates chopped
  • 1 cup dried cranberries
  • 1 cup slivered almonds


  1. Preheat the oven to 325 degrees. Use coconut oil to grease a tube pan with a removable bottom; coat it well!
  2. In a large bowl, whisk together the flour, soda, salt, and all of the spices. Set aside.
  3. In a food processor or blender, blend the molasses, honey, eggs, vanilla, and orange zest until combined. Add in the coconut oil and the palm shortening and process thoroughly. Pour the wet ingredients into the dry ingredients and mix well. Stir in the minced ginger, the apple, dried fruits, and nuts; combine well.
  4. Spoon the mixture into the prepared tube pan and smooth the top. You can place fruit or nuts decoratively across the top before baking, if desired. Bake at 325 until a knife comes out clean when inserted into the center, about an hour. Let it cool completely, then gently loosen the sides and remove the bottom piece from the pan. Run an offset spatula between the cake and the pan and gently turn out onto a platter (extra hands are useful).
  5. Ice the top with Cinnamon Vanilla Icing, or serve as is.

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