Raisin Fruit Cake
|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|
|Grated orange peel||1 Teaspoon|
|Baking soda||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.
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.
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.