Meg's Gingerbread Fruitcake
The night before you'd like to make the cake, combine:
- 3 cups whole wheat pastry flour
- 1 cup buttermilk
- 1/2 cup melted butter
Let sit on the counter, covered tightly overnight. The next day you'll need:
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 2 teaspoons dry mustard
- 2 teaspoon freshly ground black pepper
- 2 teaspoons ground allspice
- 1 1/2 teaspoons sea salt
- 1/2 cup Rapadura or Sucanat
- 1 teaspoon baking soda
- 1 1/2 cups unsulphured molasses
- 2 large eggs, beaten
- 1 T vanilla extract
- 3 cups dried unsulphured fruit, finely chopped - apricots, cherries, cranberries, raisins, figs, dates, apples
- 1 cup chopped nuts (it's best if they have been soaked and dehydrated first) - I usually use a mix of walnuts and pecans
- Preheat the oven to 350 degrees
- Butter and flour 2, 10-inch cake pans (I like to use cacao powder to flour the pans - it adds a nice color and flavor when finished)
- Mix the eggs, Rapadura, molasses, and vanilla together until creamy.
- Gradually add the soaked flour mixture, beating until combined.
- Add the rest of the ingredients, and stir until just blended.
[cap id="attachment_8553" align="alignnone" width="300"]If you don't have extra muscle, an electric mixer might be best for this part![/cap]
- Gently fold in the dried fruit and nuts.
- Pour the batter into prepared pans and bake for about 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
- Place pan on rack and let cool.
- Transfer cake to serving plate. (The plate on top, and flip is my method of choice. :-) )
- Top with whipped cream, and a sprinkle of cinnamon and serve warm or cold. We also like to serve this plain, with warm vanilla pudding alongside. MMmm...
Courses Desserts and Sweets
Recipe by Keeper of the Home at https://keeperofthehome.org/gingerbread-fruitcake-a-holiday-tradition-improved/