True confession, I am a lover of fruitcake. I honestly love the stuff! Fortunately, it lasts a long time, especially wrapped in a bit of parchment after receiving a sprinkling of, oh say brandy or even a bit of whiskey.
This fruitcake is the answer to my love of fruitcake and it is simple to put together. I have been making dried fruit fruitcakes for years, and this one is the perfect size for a small family or where only one person in the family is the fruitcake fan. Plus it is made with whole grain flour.
adapted from: More with Less Cookbook
1 1/4 c whole wheat flour - divided
1/2 c brown sugar
1 t baking powder
1/2 t salt
2 c dried fruit, use a variety of 3-4 different kinds of fruit, see below
3/4 c walnut or pecans, chopped
1/4 c honey
2 t vanilla
1 T oil
In a medium sized bowl combine 1/4 whole wheat flour and dried fruit, use hands if necessary to make sure fruit is completely coated in flour, stir in nuts. Set aside.
In a large bowl, combine remaining whole wheat flour, brown sugar, baking powder, and salt. Make a well in the center of the bowl, add eggs through oil, beat well. Stir in the fruit mixture, leaving no pockets of flour.
Divide into 2 prepared, small loaf pans (3X6).
Bake 35 - 40 minutes or until done in your oven.
Cool on wire rack 10 minutes, tip loaves out to cool completely. If desired you may "paint" each surface with a small amount of brandy before storing in the refrigerator.
When cool, wrap well, store in a cool dry spot or the refrigerator.
*apples, apricots, dates, figs, peaches, pears, raisins, cranberries
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