Fruit Cake: Huh? Who will take me seriously?
I often notice that just saying fruit cake is enough to make people crack up. Watch what happens next time you say it: they will roll their eyes and make circular motions with their index finger right near their temple. Add to this that the ingredient list does sound somewhat whacky, so the appearances might stack against me without even trying.
Except, wait till you taste my fruit cake: It’s pretty amazing!
Sometimes I take my playing with food a drop further than even I myself dare, tinkering endlessly, as with this fruit cake, picking my family and friends as willing victims. But the unanimous verdict (fabulous!) made this a staple in my house year round.
This fruit cake will not be passed around like the holiday classic does every year: this one is for keeps! Citrus lovers, you’ll be in heaven. The fruit is grind in its entirety, pulp, skin and oil. And with the added ginger, It’s the best!
If you decide to make muffins.
It will be great too, but reduce the cooking time by about half.
- 1 2-inch piece fresh ginger
- 1 large navel orange, skin and all, seeded and cut in chunks
- 1 lemon, quartered, seeded and cut in chunks
- 1 cup light olive oil or coconut oil
- 2 pouches Levana Nourishments Mixed Berry
- 1/4 cup dark rum (skip if you can't have alcohol)
- 1 cup coconut sugar (health food stores)
- 4 eggs
- 2 cups whole wheat pastry flour or spelt flour (gluten-free flour OK, but be sure to make muffins, not cake)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup pineapple juice
- 2 ripe bananas, diced small
- 1 cup raisins or currants
Preheat oven to 350 °F.
Finely grind the ginger in a food processor. Add the citrus and pulse until finely ground but not mushy. Set the mixture aside. In the same food processor bowl, process the oil, meal replacement, rum, sugar and eggs. Mix the flour with the baking soda and salt in a bowl. Add the flour mixture alternatively with the juice, pulsing only until well combined. Add the reserved citrus mixture and the bananas, and pulse just until combined. Stir in the raisins.
Pour the batter into a greased 10 inch tube pan, or into two greased loaf pans. Bake 1 hour or until a knife inserted in the center comes out clean. Unmold and invert to cool.