- 4 ounces dark raisins
- 4 ounces mixed dried fruit (dates, cranberries, or raisins)
- 8 ounces lightly toasted and chopped nuts
- 1 cup orange juice
- 1 cup packed brown sugar or maple syrup
- 1⅔ cups water
- 4 tablespoons unsweetened applesauce
- 1/2 teaspoon salt
- 1/4 tsp ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 3 cups unsifted whole-wheat pastry flour or all-purpose flour
- 1 teaspoon baking soda
- 2 tsps orange or lemon zest
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- oil to grease the pan
- Powdered sugar to dust
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- Soak the dried fruit in orange juice in the refrigerator overnight.
- Transfer the fruit to a pot containing 1⅔ cups water
- Add sugar, applesauce, orange zest, and spices.
- Bring to a boil, simmer for 5 minutes, and turn off the heat
- Preheat oven to 350°F
- Add lemon juice and vanilla to the fruit mixture and allow it to cool to room temperature
- Grease a bundt pan
- Fold in the flour, baking soda, and nuts
- Spoon the batter into the bundt pan and bake until a toothpick inserted into the center of the cake comes out clean. This can take anywhere from 40 minutes to an hour.
- Cool for a few minutes, and then turn it out onto a cooling rack.
- Dust the cake with powdered sugar.
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