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Gingerbread Fruitcake Recipe
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Gingerbread Fruitcake Recipe

Course: Desserts and Sweets
Author: Ann Timm


  • 3 cups whole wheat pastry flour
  • 1 cup buttermilk
  • 1/2 cup melted butter
  • 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


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.

  • 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. 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.