Thursday, November 16, 2006

Fruit Juice Sweetened Fruit Cake

One thing I really missed when I had to swear off sugar is my Grandma’s Christmas fruitcake. After a few years of doing without, I came up with this alternative, based on her original recipe. It’s basically a lot of dried fruit and nuts held together with a spicy, orangey batter. If you like fruit cake you’ll like this, and it’s a whole lot more healthful.

1 c. olive or other vegetable oil
4 eggs
3 cups white or whole wheat flour
1 ½ c. dried pineapple, chopped
1 ½ c. dried papaya, chopped
1 ½ c. dates, chopped
1 ½ c. raisins
3 c. broken pecans
1 t. baking powder
2 t. salt
2 t. cinnamon
2 t. allspice
1 t. cloves
1 1/4 c. thawed frozen orange juice concentrate

Heat oven to 275. Line 2 large loaf pans with lightly greased brown paper.

Combine oil and eggs. Beat well. In large bowl, combine 1 c. flour with fruit and nuts. Mix remaining flour with other dry ingredients. Add dry ingredients alternately with orange juice concentrate. Pour batter over fruit mixture. Blend well. Turn into prepared pans. Place pan of water on lower oven rack. Bake 2 1/2 -3 hours or till done. (Knife will never come out quite clean.)

Cool on wire racks. Seal in bags and let age in refrigerator for 2-3 weeks if desired.

Frankly, I think the aging in the original recipe has something to do with putting brandy on top, which I never do. I think it would be just fine un-aged if you don’t use liquor.

Also, you could probably use any combination of dried fruit you like. I'll probably add some dried apricots this year.

2 comments:

dh said...

I prefer cane sugar and High fructose corn syrup.

Charity Grace said...

Hmmmm...Somebody trying to be controversial here?! ;)