Holiday Fruit Cake
VG, SF

Yield: 1 cake

Ingredients

2 cups whole-wheat flour
2 tsp baking powder
1/4 tsp salt
1/3 cup butter
1 cup mixed dark and light raisins
1/2 cup almonds, chopped
1/2 cup hazelnuts, chopped
Rind of 1 orange fine grated
1 3/4 cups grated carrots
1/2 tsp mixed baking spices (allspice?)
1/4 tsp ground cinnamon
1/2 cup granulated sweetener
2 eggs, beaten
3 tbs orange juice
2 tbs brandy or rum (optional)

Directions

Heat oven to 350 F. Mix flour, baking powder and salt together and rub in the butter until mixture resembles fine breadcrumbs.

Add fruit, nuts, orange rind, carrots and spices, and mix well.

Mix the sweetener into the eggs and beat into the dry ingredients. Add enough orange juice to make a soft dough.

Put the mixture into an 8" round or 7" x 7" nonstick cake pan and bake for 45 - 60 minutes (or use larger pan and reduce cooking time). When ready, the cake should be firm to the touch and a toothpick should come out clean. Cool in the cake pan.

Turn out upside down, make a few toothpick holes in the bottom and spoon in any leftover orange juice and alcohol if using. Store in an airtight container.

"YUMMY! I used all almonds, no hazelnuts. I don't like to use grated citrus peel as I don't know what residues are still on it; rather, I fresh squeeze the oranges and  add the pulp."

Lynn Russell, Tester

Webmaster's Note: Those who really like to use citrus peel may want to consider buying certified organic oranges and cleaning them with a fruit & veggie wash.

Recipe published: Winter, 2000

Holiday Recipes

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