Everybody hates fruitcake, right? Especially when it looks like this:

Well, I made a quick and delicious fruitcake the other night, but with tasty, organic ingredients found at GreenStar market. This recipe was modified from the California Fruitcake recipe in the Joy of Cooking, and the result is so good it must be shared! It even looks pretty:


Preheat oven to 300F. Grease a 9 x 5-inch pan and line the bottom with wax paper.

Mix in a large bowl:
3/4 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt

Add and mix thoroughly:
3/4 cup brown sugar
1 1/2 cups chopped almonds
1 1/2 cups chopped pecans
1 cup chopped dates
1 cup chopped (quartered) figs
1 cup chopped dried apricots

In a small bowl, beat thoroughly:
2 large eggs
1 tsp vanilla

Pour the egg mixture over the dry ingredients and mix with your hands until the fruit & nuts are well-coated. Scrape batter into the pan and spread evenly. Bake until the top is golden brown, about 1 hour 30 minutes. Let cool in the pan for at least 10 minutes, then remove the cake and let cool completely. Wrap in plastic wrap and store until ready to serve (at least a few days is recommended). Slice thin portions to serve.

Enjoy!

Comment RSS - Pinging is currently not allowed.