Traditional Fruit Cake
I didn’t enjoy fruit cake when I was growing up — the candied fruit always seemed suspect. Then I thought about how it would have been made before the advent of that fruit, and inspiration hit! So now each year I marinate organic dried fruit in rum 2 weeks – 2 months before using it in the preparation of fruit cake for the holiday season. It is rich, rummy and delicious!
At least 2 weeks before making, marinate the following dried fruits in rum to make up 1 cup: raisins, currants, prunes, dried pineapple, dried mango, dried cherries and any other dried fruits you come across.
photo credit: chow.com
Drain rum from dried fruits and set aside.
Ingredients for 1 cake:
• 1/2 C. rum drained from fruits
• 1/4 C. maple syrup
• 1/4 C. oil
• 1 C. flour
• 1/3 C. brown sugar
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. cardamom
• 1/2 tsp. allspice
• 1.2 tsp. ginger
• 1/2 tsp. salt
• 1 C. marinated dried fruit
• 1/2 C. walnuts, toasted
Preheat oven to 275.
Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl, then add to the wet ingredients. Stir in the dried fruit and nuts. Put in an oiled baking tin and bake in the oven for 2 1/2 hours.
Glaze
Ingredients
• 1/3 C. almond butter
• 1/3 C. maple syrup
• 1/2 tsp. vanilla extract
• 1 tbsp. soy-, rice- or nut milk
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