Almost Spring Dried Fruit Cake (GF)

Soon you will have lots more fruit to choose from and you will not be interested in dried fruit (although mixed with nuts, seeds and low sugar cereal it is always a good snack)….. but perhaps you have quite a bit in your pantry and are hankering for a fruity baked  good while you wait for the new fruit to come in.  Well you can hanker less now.  You know, like a little less hankering a lot more baking?

My family LOVES this recipe which I shamelessly lifted and only slightly adapted from our good friend at Wuppenif….. She lives in a much colder clime and has a longer wait for summer fruit than we do.  It might cheer her up to know that we are all enjoying her delicious cake ;-)  You will enjoy her blog which includes GF cooking and baking with a woodstove and enjoying the great outdoors in Canada.

Wuppenif made this cake for Christmas, so you know it is special – and both of us make it GF.  I’m sure you could substitute whole wheat flour though if you are not so inclined….. or declined!

icing?  Who needs icing - moist and sweet with fruit, you don't need icing on this one.

icing? Who needs icing – moist and sweet with fruit, you don’t need icing on this one.

Dried Fruit Cake

Ingredients

1 1/2 cups dried fruit (I used raisins, cherries, and cranberries – use whatever you have / works for your tribe!)
75 ml brandy (I used red wine)
Juice from one orange
Zest from one orange
25 ml lemon juice
Splash hot water (use your own judgement; the idea is to provide enough liquid for the fruit to swell nicely)
1 cup Bob’s red mill GF baking mix
3/4 cup brown rice flour
1/2 cup almond flour/meal (mine is from making almond milk – may be a little different, could also use coconut flour)
2 tsp baking powder
1 1/2 tsp guar or xanthan gum
2 tsp ginger
2 tsp cinnamon
1/2 tsp dried cloves or allspice
1/2 tsp salt
7/8 cup brown sugar
1/4 cup nuts (she used slivered almonds, I used pecans in small bits)
2 eggs
1/2 cup coconut oil (she used butter), melted
3 Tbsp molasses
1/4 cup water (I used almond)

Method

Preliminaries – preheat oven to 350 F
Assemble and soak the dried fruit in a bowl with the wine, zest, juice and water; allow to soak for a minimum of an hour, but the longer the better (I only managed about 45 minutes and it was fine)
Mix dry ingredients in a large bowl
Melt coconut oil / butter, mix with molasses and water or milk
Combine wet and dry mixtures and add in fruit and nuts for a final stir
Pour into greased cake tin (I prefer a bundt pan)

P1010606
Bake for approx. 40 – 50 min

 

Let cool for a bit and then enjoy!

P1010610

 

Wuppenif has prettier pictures as well….. so you might want to check them out.  Personally, I’m going to go make the real thing and gaze only briefly at it before eating :-)

May thoughts of spring and summer warm your thoughts while tasty leftovers of the winter season warm your belly.

 

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6 responses

  1. Well, you could knock me down with a feather! What a nice surprise. I’m so pleased that you were inspired enough to try the recipe and make it your own in the process. From the picture, it looks like it was a great success. I think I might need to make it again, it’s still chilly here and as you note, a long way still until we will get to enjoy anything like local fresh fruit! Thanks again for such a lovely shout out. :)

    • I’ve always wanted to knock someone down with a feather ;-) Well, some people at any rate…. You, I’d rather knock down with a smile! You are very welcome and we are going to enjoy your cake again this weekend!

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