Only four days left and I couldn't wait any longer to eat some fruitcake. I do have a batch of fruits soaking in the fridge for a cake I plan to bake in a couple of days and ship to my brother. This cake I made just for us. What I love about this recipe is that there's no oil or butter and there's jaggery and whole wheat flour and tons of fruits and nuts and they don't really have to be soaked in advance. The only labor involved is the chopping of the nuts and fruits. The flavor of the cake gets better as it matures, but I had to take pictures so we cut the cake the same day, yet it was rich and moist. This cake is a wonderful guilt free treat!
Recipe from Jugalbandi.
100 gms dark raisins
125 gms mixed dried fruit, chopped
225 gms mixed nuts, roasted and chopped
1/2 cup rum
1 1/2 cup water
1/4 cup applesauce/ oil
1/2 cup grated jaggery
1/2 cup brown sugar
1/3 tsp nutmeg powder
1/3 tsp cinnamon powder
1/3 tsp cloves powder
1/2 tsp salt
2 tsp orange/ lemon zest
1/2 tsp vanilla extract
1 tsp lemon juice
3 cups whole wheat pastry flour
Take the dried fruits, water, rum, applesauce, sugar, jaggery, spice powders, salt and orange zest in a pan and bring to a boil. Reduce the heat and simmer for 5 mins. Take off from heat and add the vanilla extract and lemon juice and set aside to cool.
Preheat oven to 350F/ 180C and grease a 12 cup bundt pan.
Whisk the flour and baking soda together. As soon as the dried fruits mixture comes to room temperature, fold in the flour and nuts.
Spoon into the prepared pan and bake for 35 - 40 mins or till done in the center of the oven.
Cool in the pan for 10 mins and then invert onto a wire rack and cool completely.
Brush the cake with some rum if desired and store covered in the fridge. The flavor of the cake improves after a couple of days.
1. Use dried fruits and nuts according to your taste. I used 50 gms currants and 25 gms each of dates, apricots and prunes. I also used a mixture of almonds and walnuts.
2. If whole wheat pastry flour is not available, use half whole wheat flour and half all purpose flour.
3. I used jaggery for better color and taste. You could also use all brown sugar.