Fruit Cake

Ingredients for 15 Pieces in a Box Shape

• ½ cup of Fuel By Nature Dried Apricots 
• 2 organic oranges 
• 1 organic lemon 
• 5 oz pitted dried dates 
• 4 oz raisins 
• 100 g dried cranberries 
• 2 oz prunes 
• 7 oz soft butter 
• 1 tbsp. honey 
• 5 eggs 
• 1 cup whole wheat flour 
• 1 tsp baking powder 
• 1 pinch salt 
• 1 tsp cinnamon 
• 1 pinch clove powder 
• 1 pinch cardamom powder 
• 1 tbsp. cocoa powder 
• 2 oz chopped almond kernels 

Preparation

Total time approx. 45 minutes 

1. Dried fruits are soaked overnight. To do this, wash oranges and lemon with hot water, rub dry, rub off the peel and squeeze out the juice. Cut the dried apricots and dates into small pieces of fruit with a knife. Put the raisins, cranberries, plums and citrus zest in a narrow, tall container, top up with orange and lemon juice. Cover and leave to stand overnight. 

2. The next day, put the fruit in a sieve, drain well and collect the dripping juice. 

3. Beat the soft butter until frothy, add honey, continue stirring until a frothy buttercream has formed. Gradually embezzle eggs. Mix whole wheat flour with baking powder, a pinch of salt, cinnamon, cloves, cardamom and cocoa. Pour into a flour sieve and stir into the foam mixture in several portions.  

4. Fold the drained dried fruit and almonds into the batter in several stages. Line the loaf tin with baking paper and pour in the batter, smooth the top. 

5. Bake in a preheated oven at 350°F for about 60–70 minutes. Make a chopstick test. Take out, let cool down a bit, then carefully turn over. Pierce the still warm fruit cake a few times with a knitting needle or a wooden skewer. Soak with a few tablespoons of the collected juice. Let cool on a wire rack.