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Raisin Fruit Cake

  Eggs 3
  Safflower oil 1⁄3 Cup (5.33 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Whole wheat pastry flour 1 Cup (16 tbs)
  Unbleached flour 1 Cup (16 tbs)
  Arrowroot baking powder 3 Teaspoon
  Cinnamon 1 Teaspoon
  Grated orange peel 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Raisins 1 Cup (16 tbs)
  Mixed dried fruits 1 Cup (16 tbs) (dates and other moist dried fruits)
  Orange juice/Pineapple juice 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Corn free vegetable shortening 2 Teaspoon

Beat eggs until light and fluffy.
Slowly add oil and honey.
Set aside.
Combine dry ingredients.
Dust raisins and fruit with 1/4 cup of the flour mixture.
Stir remainder of flour mixture into egg mixture alternately with orange juice.
Add fruit.
The batter should be medium-stiff.
Spoon into a well-greased and floured bundt pan.
Bake at 350° about 50 minutes, or until a toothpick inserted in the cake comes out clean.
Cool for 10 minutes in the pan.
Invert on a wire rack.
While cake is cooling, combine juice, honey, and shortening to make sauce.
Cook over low heat until sauce thickens.
Spoon sauce over warm cake.

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