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Fabulous Holiday Fruitcake Pt 1 #2

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Cake Holiday Vegetarian


  • 1 c Dried pears; cut-up:6 oz. packed
  • 1 c Dried peaches; cut-up:6 oz. packed
  • 1 c Dried apricots; cut-up:6 oz. packed
  • 1 c Dried prunes; cut-up:6 oz. packed
  • 1 c Pitted dates; cut-up:6 oz. packed
  • 1 3/4 c Dried apples; cut-up:6 oz. packed
  • 1 c Seedless raisins; 5 oz packed
  • 1 c Golden raisins; 5 oz packed
  • 2 1/2 oz Dried currants; 1/2c packed
  • 1/2 c Candied yellow pineapple; chopped (optional)
  • 1 c Dark rum; or brandy
  • Solid shortening
  • Butter flavored no stick cooking spray
  • 1 lg Egg
  • 3 Whole egg whites
  • 1 3/4 c Light brown sugar; packed
  • 1/2 c Canola oil; or safflower oil
  • 1/2 c Honey
  • 1/3 c Apple juice; or orange juice
  • 2 c Unsweetened applesauce
  • 2 ts Vanilla
  • 2 tb Grated orange peel; or 1/2 tsp pure orange oil or extract
  • 2 1/4 c All-purpose flour; unsifted
  • 1 c Whole wheat pastry flour; unsifted or use all all-purpose flour
  • 1 1/2 ts Baking powder
  • 1/2 ts Baking soda
  • 3/4 ts Salt
  • 1 1/2 ts Cinnamon
  • 1 ts Nutmeg
  • 1/2 ts Ground cloves
  • 1/3 c Wheat germ
  • Dark rum or brandy for soaking cakes; optional
  • 2 Recipes Vanilla Icing Glaze
  • Pecan or walnut halves; optional or blanched whole almonds, optional
  • 1 c Confectioner's sugar
  • 1 1/2 tb Apple juice; up to 2 tbl or strained orange juice, dark rum, or brandy
  • 1/4 ts Vanilla extract


Fabulous Holiday Fruitcake (from Susan Purdy's Have Your Cake and Eat it Too)
"This recipe is your special reward for buying this book. You will thank me, I promise. This is a fruitcake you can, and will, love. You will make it, serve it, and eat it with pleasure. This fruit- cake never has been or will be, recycled, used to fill a pothole, used to pound nails, used as an anchor. The recipe, rather than the fruitcake itself, will become a heirloom you will pass to your child as I have to mind.
There are two secret ingredients here: the cake and the fruit. A moist, lightly spiced applesauce cake with a fine, flavorful crumb binds a cornucopia of naturally sweet (not candied) dried fruits. Not a red or green one in the lot. Just natural, organic, dried fruits from the natural food store or fine grocery cut up with kitchen shears or chopped with a knife. Try apples, apricots, pears, peaches, pineapple, prunes, dates, black and golden raisins, and currants. Not creative enough? Add dried mango or papaya, or dried cherries, cranberries, or blueberries. Candied pineapple is neither medicinal nor chemical in taste; it is the one holdover that I occasionally use. I have avoided nuts because they are so high in fat, and with the great variety of ingredients, I don't miss them. If you wish, you can use halved nuts to garnish the cake top along with the Vanilla Icing Glaze.
A perfect Christmas gift cake, this makes one-stop shopping: You get eight small loaves with this recipe.
Don't be put off by the long list of ingredients; fruitcake is supposed to have a lot of stuff in it."
Yield: Makes 14 cups of batter; 8 small loaves (5 1/2 x 3 x 2 1/8), 8
continued in part 2