Better Than Momma's Fruitcake

November 30, 2017

 This recipe is for everybody that thinks they don't like Fruitcake.  And those that like Fruitcake, will looove this one!  

 

 

FIRST, SOAK FRUIT

1/2 cup white wine

1/4 cup sherry

1/4 cup whiskey

1/2 cup dried cherries

1/2 cup dried cranberries

1/2 cup golden raisins

1/2 cup chopped, dried apricots

1/4 cup chopped, candied ginger

 

In a small saucepan, combine the liquids, add the fruit and warm on the stove.  Cover and let set for an hour.

 

DRY INGREDIENTS

1/2 package of any California Country Gal baking mix, about 1 1/2 cups

Sweetener to equal 1 cup sugar (I used 1/2 cup erythritol and 1/2 teaspoon pure monk fruit)

1 tablespoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pecans

1/2 cup pistachios or walnuts 

 

BLENDER INGREDIENTS

1 cup eggs (about 5 large)

1 thin-skinned orange, roughly chopped, with skin

1 medium-sized banana

1 tablespoon lemon juice

1 tablespoon vanilla extract

1 teaspoon almond extract

 

DIRECTIONS

Preheat oven to 375­°.

Coat a loaf pan (about 5 x 8 inch) with coconut oil or ghee.

In a medium-sized bowl, whisk together the Dry Ingredients.

Add the Blender Ingredients to your blender... blend until mostly smooth, about 40 seconds.

Stir the Blender Ingredients and the Fruit Mixture with the liquids into your Dry Ingredients.  

Stir until well mixed.

Pour the batter into the prepared loaf pan and place on the middle rack of the oven.

Reduce the heat to 350°. 

Bake until a toothpick inserted in the middle comes out clean, about 50-55 minutes.

Cover with foil or parchment paper if it begins to brown too much, as ovens vary.

 

*We always encourage the use of organic ingredients from sustainable sources and animal products that have been humanely, pasture-raised and grass-fed.  Find the brands we use most here.

 

 

 

 

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