Almost Traditional Fruit Cake
Almost Traditional Fruit Cake - It's 'almost' traditional mostly because it has the moist, dense texture of a fruit cake without the sugary stickiness of those old school cakes. In fact, you just may want to actually eat this delicious holiday treat made with real dried fruit and nuts!
Cooking Time1 hr 30 min
Ingredients
- 1 3/4 cup organic all-purpose flour
- 2/3 cup Turbinado sugar
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup canned pumpkin
- 3/4 cup fat free yogurt
- 1/3 cup vegetable oil
- 3 tablespoons almond or dairy milk
- Grated rind of 1 small orange
- 1 cup raw pecans
- 1 cup dates, chopped
- 1 cup dried cranberries
- 1/4 cup all-purpose flour, for tossing fruit
Instructions
- Preheat oven to 325 degrees F and line a bread pan with greased parchment paper.
- Chop the dates and nuts. Place them in a bowl with the cranberries and toss with the 1/4 cup of flour. Set aside.
- Also place 1/2 teaspoon of the baking soda in the 3/4 cup of yogurt. Mix and set aside.
- In a bowl, mix the 1 3/4 cup of flour, sugar, 1/2 teaspoon baking soda, and salt. In another bowl, mix the pumpkin, oil, yogurt, milk, and orange rind. In the dry ingredients bowl, create a well. Pour all of the wet ingredients into the well. Mix very gently (your batter will be very thick). Before completely mixed, add the fruit and nut mixture. Use a cake scrape to place the mixture evenly in your prepared pan.
- Bake at 325 degrees F for 1 hour and 20 to 30 minutes, or until a tooth pick comes out completely clean.
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