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Meg's Gingerbread Fruitcake

Ingredients

The night before you'd like to make the cake, combine:

Let sit on the counter, covered tightly overnight. The next day you'll need:

Instructions

  1. Preheat the oven to 350 degrees
  2. 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)
  3. Mix the eggs, Rapadura, molasses, and vanilla together until creamy.
  4. Gradually add the soaked flour mixture, beating until combined.
  5. 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]

  6. Gently fold in the dried fruit and nuts.
  7. Pour the batter into prepared pans and bake for about 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
  8. Place pan on rack and let cool.
  9. Transfer cake to serving plate. (The plate on top, and flip is my method of choice. :-) )
  10. 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/