Real Food Fruitcake
This amazing fruitcake is made with lots of dried fruit and nuts, but the real secret to this best fruitcake ever is whiskey.
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Ingredients
- 1/3 cup softened butter
- 2/3 cups sucanat or coconut sugar
- 2 eggs
- 1 cup sprouted spelt flour or unbleached flour
- 1/3 teaspoon baking powder
- 1/3 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup water
- 1/3 cup pecans chopped*
- 1/3 cup walnuts chopped*
- 1/3 cup dried figs chopped
- 1/3 cup dried apricots chopped
- 1/3 cup dried papaya chopped
- 1/3 cup raisins
- 1/3 cup dates chopped
- 1/3 cup dried pineapple chopped
- Brandy or whiskey mixed equally with water
Instructions
- 2–3 days ahead of time soak the dried fruit in liquor and water, just covering the fruit.
- Cream butter and sucanat or coconut sugar, then add eggs and mix well.
- Add sprouted spelt flour, baking powder, salt and spices. Mix.
- Add water, nuts and fruit and mix together until all the bits of fruit are coated.
- Pour into a greased loaf pan. Cover with parchment paper so that the top of the cake does not burn.
- Bake in a preheated oven at 300°F for approximately an hour and a half or until a toothpick comes out clean.
- Allow to cool and remove from the pan.
- Wrap the cake in several layers of cheesecloth and soak the cloth with as much liquor and water mixture as it will absorb. Wrap the cake in plastic wrap to retain the moisture.
- To allow the fruitcake to develop full flavor, store in a cool place for 3–4 weeks, assuming you have the willpower to wait that long.
Notes
*For easier digestion and fantastic flavor soak and dry the nuts ahead of time. Place 2 cups of nuts in a bowl. Add 1 teaspoon of sea salt and cover the nuts with water. Stir to dissolve the salt. Allow to sit for 6–8 hours. Drain and dehydrate in a dehydrator or in your oven at just under 150 degrees for 8–12 hours, or until completely dry and crisp.