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Cranberry, Apricot & Walnut Fruitcake
Nb persons: 48
Yield: 2 cakes
Preparation time: 45 minutes
Total time: 2 hours, 30 minutes
Source: Clean Eating Nov.-Dec. 2009
2 cups | unsweetened dried cranberries |
3 cups | unsweetened dried apricots, chopped |
1 cup | organic crystallized ginger, chopped |
1 cup | no-sugar-added organic apricot nectar, divided |
2 cups | whole-wheat flour, divided 2 tsp baking powder |
1 tbsp | lemon zest |
1 tsp | cinnamon, ground |
1/2 tsp | allspice |
1/2 tsp | sea salt |
1/2 cup | olive oil |
1/2 cup | powdered stevia |
1 | egg |
2 | egg whites |
2 tsp | pure vanilla extract |
2 cups | unsalted walnuts, toasted and chopped |
ONE: In a large bowl, combine cranberries, apricots, ginger and Vi cup nectar. Let stand for 1 day, stirring occasionally, so fruit can soak up nectar and produce a more flavorful cake (don't skip this step or cake will be too dry).
TWO: Line 2 8 x 4-inch loaf pans with parchment.
THREE: Preheat oven to 250°F. Sprinkle 1/2 cup flour into dried-fruit mixture; stir just to combine. Set aside.
FOUR: In another bowl, whisk together remaining 1/2 cups flour, baking powder, lemon zest, cinnamon, allspice and salt. In a separate bowl, beat oil with stevia until well combined. Beat in egg, egg whites and vanilla. Stir in flour-lemon zest mixture until just incorporated, followed by dried-fruit mixture and walnuts. Scrape into prepared pans, smoothing tops. Cover each pan well with foil.
FIVE: Set a separate large shallow pan on bottom rack of oven; pour in enough water to come halfway up sides (this will produce extra moisture for cakes while they bake). Then place cake pans in center of oven and bake until cake tester inserted in centers comes out clean, about 2 1/4 to 2 1/2 hours. Let cool on racks in pans.
six: Meanwhile, in small saucepan, bring remaining apricot nectar to boil over medium-high heat. Cook until liquid has reduced by half, about 15 minutes; spoon over hot loaves. Let cakes cool completely before removing from pans. Wrap well with plastic wrap and keep refrigerated until ready to serve. Fruitcake will keep for up to 1 week in fridge or can be frozen for up to 3 months. Serve chilled or at room temperature.
Nutrients per 1.2-oz serving: Calories: 150, TotalFat:6g,Sat.Fat:0.5g,Carbs:24g,Fiber:3g, Sugars: 12 g, Protein: 2 g, Sodium 25 mg, Cholesterol: 5 mg
This recipe can also be made in mini loaf pans (makes 8 loaves) lined with parchment paper for individual fruitcakes. Divide dough evenly among pans and bake as directed, reducing baking time by 1 hour. Using parchment means you won't need to grease the pans with oil, plus the fruitcakes will already be partially wrapped!
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