Holiday Fruit Cake

Name: Holiday Fruit Cake
Ingredients: 2 cups Whole-wheat flour; 2 tsp Baking powder; 1/4 tsp Salt; 1/3 cup Butter; 1 cup Mixed dark and light raisins; 1/2 cup Almonds, chopped; 1/2 cup Hazelnuts, chopped; from 1 orange Orange rind, finely grated; 1 3/4 cup Grated carrots; 1/2 tsp Mixed baking spices or allspice; 1/4 tsp Ground cinnamon; 1/2 cup Granulated sweetener; 2 ea Eggs, beaten; 3 Tbsp Orange juice; 2 Tbsp Brandy or rum (optional)

December 11, 2000 Lynn R. - Home Cook

About

YUMMY! I used all almonds, no hazelnuts. I don’t like to use grated citrus peel as I don’t know what residues are still on it; rather, I fresh squeeze the oranges and add the pulp.

Yield: 1 x 8″ cake

Ingredients

Whole-wheat flour		2 cups
Baking powder		2 tsp
Salt		1/4 tsp
Butter		1/3 cup
Mixed dark and light raisins		1 cup
Almonds, chopped		1/2 cup
Hazelnuts, chopped		1/2 cup
Orange rind, finely grated		from 1 orange
Grated carrots		1 3/4 cup
Mixed baking spices or allspice		1/2 tsp
Ground cinnamon		1/4 tsp
Granulated sweetener		1/2 cup
Eggs, beaten		2 ea
Orange juice		3 Tbsp
Brandy or rum (optional)		2 Tbsp

Directions

Heat oven to 350 F.
Mix flour, baking powder and salt together and rub in the butter until mixture resembles fine breadcrumbs.
Add fruit, nuts, orange rind, carrots and spices; mix well.
Mix the sweetener into the eggs and beat into the dry ingredients. Add enough orange juice to make a soft dough.
Put the mixture into an 8″ round or 7″ x 7″ nonstick cake pan and bake for 45 – 60 minutes (or use larger pan and reduce cooking time).
When ready, the cake should be firm to the touch and a toothpick should come out clean. Cool in the cake pan.
Turn out upside down, make a few toothpick holes in the bottom and spoon in any leftover orange juice and alcohol if using. Store in an airtight container.