• 175 g vegan butter
• 1/2 cup + 1T (1 1/2 dl) sugar
• 3 eggs
• 1 1/2 cup (3 3/4) gluten free flour
• 3 T almond flour
• 1 1/2 t baking powder
• 1 t psyllium husk
• 1/4 cup + 1T (1 dl) dried raisins
• 6 dried apricots, cut into small pieces
• 6 prunes, pitted and cut into small pieces
• 3 Medjool dates, pitted and cut into small pieces
• 3 T cognac

Put the cut fruit in a bowl and add the cognac. Let the fruit soak at least one hour or over night.

Preheat the oven to 300 F/150 C

Mix the butter and sugar until light and creamy. Add the eggs, one at a time then the flour, and last the cognac soaked fruit. You can always add 1-2 T of water if the batter seems too thick.

Pour the batter into a greased tube pan and bake for one hour.

This cake tastes better if allowed to sit for at least a couple of days.