Fruit Cake Gets a Makeover
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Traditional fruit cake is a symbol of the christmas holidays. The brick hard, super sweet loaves surely made it through the war unscathed but fail to entice the more health conscious palettes of today. While this recipe will still appeal to your sweet tooth it adds a delicious melange of carrots, nuts and exchanges dried fruits for the previously preferred candied variety. This fruit cake's healthy makeover will make a nice addition to a cup of tea on a cold winter's day.
- 1 cup dried fruit of your choice
- 1/2 cup brandied harvest fruit or a favorite jam
- 3/4 cup shredded carrot
- 3/4 cup finely chopped almonds
- 1 1/2 cups coconut
- 1 package all purpose baking mix (this is gluten free)
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup milk
- 1 tbsp cider vinegar
- 6 egg whites
Preheat oven to 300 f. Sift all purpose baking mix. Add vinegar to the milk. In mixing bowl cream butter with sugar until light and fluffy. Stir in baking mix, alternating with the milk. Beat well and add the fruits, carrots, almonds, and coconut.
Beat egg whites until stiff peaks form. Fold into batter.
Line a greased loaf pan with waxed paper or parchment paper and grease the paper. Spoon batter into the prepared pan. Bake at 300° for about 90 minutes, or until a wooden pick or cake tester inserted around center of cake comes out clean.
To gift this creation, wrap it in plastic and then cheese cloth or other simple fabric. Tie it up with twine and add a piece of dried fruit for decoration. If you do not have a piece of dried fruit on hand consider using small pine cones or a spray of evergreens.
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