According to urban dictionary, to have a fear of raisins is called inyaphobia. But what is it called when one has a fear of raisins only when they are found in fruit cake? I don’t know.
What I do know how I developed this fear of raisin-filled cakes. The night is forever branded upon my memory. I was 14. We had a Halloween-themed party and someone had the nerve to put a fruit cake on the table, labeling it “blow-fly cake.” Just… why? I loved fruit cake but I couldn’t eat it that night. It made me realise how much raisins really do have the texture that you could imagine a blow fly having.
This wasn’t the last time I had fruit cake, mind you; but upon every thought of that nasty Halloween trick I have found myself able to withstand the best of fruit cakes. Nastiness. Don’t you ever do that to your kids, people! Fast-forward 12 years and I hand over a slice of an experimental cake to my dear sister and
force her to be my guinea pig ask her what she thinks of my invention.
“It’s good!” she exclaimed, then after chewing it thoughtfully for a while, she added, “It’s just like fruit cake without the gross raisins!”
It was that moment I realized that was exactly what I had been tasting.
She was exactly right.
I had managed to invent a paleo cake reminiscent of a Christmas fruit cake–yet improved by the omission of the dreaded smoosh and yuckiness of raisins and the addition of the delightful crunch and nuttiness that only pecans can provide. As well as being raisin free, it is also free from grains, dairy and refined-sugar! What more could you want?
Orange and Cinnamon Loaf (Raisin-less Fruit Cake)
1 cup coconut flour
120g almond flour
1/2 cup desiccated coconut
3 heaped tsp cinnamon (plus extra for dusting)
contents of 6 vanilla bean pods (or 1-2 tsp vanilla essence–haven’t tried, just a guess)
1 tsp baking powder
1 tsp salt
1 cup coconut milk**
1/3 cup of honey
5 tbsp paleo marmalade (make this recipe! It’s super easy and delicious!)
butter or coconut oil (dairy free option) for greasing
1 handful pecans, roughly-chopped
- Preheat oven to 180C.
- Add together the first 7 ingredients in a food processor.
- Mix together the coconut milk and eggs in a separate bowl.
- Add milk and egg mixture with dates to food processor and blend–starting on low and slowly turning up the speed.
- Add honey and marmalade and blend.
- Pour batter into greased loaf tin.
- Sprinkle pecans over the top and press them into the batter lightly, then dust generously with cinnamon (in my opinion, you can never have enough!).
- Bake for 45-60 mins, or until knife comes out clean.
- Let cool in tin for 15 minutes, then transfer to a cooling rack.
- Keep in an airtight container. In my opinion, this cake tastes best (and more like that Christmas fruit cake with no raisins) after sitting for a day or two.
**Please note: I use fresh coconut milk which is naturally thicker–one of the joys of being in Singapore! If you use canned coconut milk, then I suggest that you put your coconut milk in the fridge in a bowl or jar and substitute half of the milk with the cream that forms on top to ensure a more creamy consistency.
(Linked to Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Real Food Fridays, Fight Back Friday, Naturally Sweet Tuesdays, Fat Tuesday; Tasty Tuesdays; Homestead Barn Hop; The Yuck Stops Here; Jack of All Trades; Gluten Free Fridays; Foodie Fridays)