Holiday Fruitcake
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Ingredients
- 1 cup of raisins
- 1 cup of dates, chopped
- 1 cup of prunes or figs, shopped
- 1 cup dried apricots, chopped
- 1 cup dried pears or pineapple, chopped
- 1 1/2cups pecans or walnuts, chopped
- 1 ¾ cup of apple cider
- ½ cup extra-virgin olive oil
- 1 cup of maple syrup
- 2 tablespoons liquid lecithin
- 1 teaspoon Celtic Sea Salt
- 2 teaspoons rum flavoring (optional)
- 2 teaspoons grated lemon rind
- 1 cup very warm apple cider or apple juice
- 2 tablespoons baking yeast
- ½ teaspoon honey
- 2 1/2 cups kamut flour
- 1 cup amaranth or buckwheat flour
- 2 tablespoons arrowroot powder
- 4 tablespoons powdered egg replacer
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- In one bowl mix the chopped dried fruits and nuts with the apple cider. Mix well until the fruits absorb most of the liquid and let it sit for a while. In another bowl, mix the oil with the liquid sweetener, honey, sugar, cinnamon, nutmeg, lecithin, sea salt, rum flavoring and lemon rind and mix well. Put the wared apple cider in a small bowl, add the yeast, stir well with a wire whisk and set aside for 10 minutes. While the yeast is getting ready, add the dried fruit mixture to the sweetened oil mixture along with all the flour, arrowroot and powdered egg replacer. Mix well. Then add the yeast mixture and combine everything thoroughly to make a loose batter. Place it in a large bowl twice its size and cover with a damp towel and let it rise 2 hours in a warm place. After rising, stir well but carefully, so as not to rip the developed gluten. Spread the batter into an oiled and floured 9x13 inch pan. Let rise ½ hour, no longer, or it may fall out of the oven. Preheat the oven to 350 degrees and bake fruitcake for 55 minutes until nicely browned. Cool before removing from the pan.
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