Persimmon Fruitcake (grain-free + dairy-free)

Ingredients

• ¼ cups dried cherries
• ¼ cups chopped dried apricots
• ¼ cups chopped raw hazelnuts
• 2 tablespoons brandy (I use local apple brandy)
• ½ cups coconut flour
• ½ cups arrowroot powder
• 1½ teaspoons baking powder
• ½ teaspoons sea salt
• 2 fuyu persimmons peeled
• 4 large eggs
• ⅓ cups maple syrup
• ⅓ cups melted coconut oil (or avocado oil)
• 2 teaspoons orange zest
• ½ teaspoons almond extract