Serves: 8 – 10 Servings
Source: The Food Matters Cookbook, by Mark Bittman
Ingredients:
- 2 tablespoons unsalted butter plus more for greasing
- 4 cups loosely packed mixed dried fruit (like cherries, raisins, dates, apricots, citron, pineapple, apples) chopped as needed
- 1/2 cup crystallized ginger (optional) or use more fruit
- 1 cup dark rum, brandy, or orange juice
- 1 tablespoon grated orange zest
- 1 cup of water
- 1 1/4 cup whole wheat flour
- 3/4 cups chopped nuts (any kind)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- pinch of either allspice, nutmeg or cloves
- 2 eggs
- 1/4 cup molasses
Instructions:
- Heat oven to 300°. Generously grease a 9 * 5 inch loaf pan with butter. Put the fruit, ginger if you are using it, rum, zest, and one cup of water in a saucepan over medium heat. Bring to a boil, then remove the pan from the heat. Cover and let cool for 15 to 20 minutes.
- Combine flour, nuts, baking soda, cinnamon, salt and spice in a small bowl. In a large bowl, beat 2 tablespoons of butter, eggs, and molasses together until the mixture is thick (about 3 to 5 minutes).
- Drain fruit over a third bowl, pressing down on fruit to capture as much liquid as possible (saving for another use). Stir the fruit into the egg mixture. Add the dry ingredients by hand stirring just to combine; do not beat. Pour batter into prepared loaf pan, smooth the top, and put the pan on a baking sheet.
- Bake for about 1 to 1 1/4 hours or. until the sides of the cake pull away from the pan and a toothpick inserted in the centre comes out clean. Let cake cool in the pan before inverting it onto a wire rack. Remove the pan and then turn the cake right side up. Slice and serve or store at room temperature wrapped in foil for up to 2 weeks.