The Sunday Recipe: Simple Fruitcake

I wanted to try making this recipe with gluten free flour and maple syrup this year. When it came time, I thought I either had apples or applesauce in the freezer. Turns out I had only a couple apples, so I pulled out some peaches and made peach applesauce. It turned out just fine.

Simple Fruitcake

Ingredients

  • 1 ½ cups applesauce
  • 3/4 cup maple syrup
  • ½ cup butter (light tasting olive oil or coconut oil should work fine for vegan)
  • 2 ¼ cup flour (I used Bob’s Red Mill 1 to 1 Baking Blend)
  • 2 teaspoon baking soda
  • ½ teaspoon nutmeg
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 8 ounces dark raisins
  • 8 ounces broken pecans
  • 1 teaspoon vanilla extract

Directions

  1. Pick over pecans to remove any shell pieces in grooves and break up into 6 or 8 pieces each.
  2. Boil together applesauce and maple syrup for 5 minutes, stirring occasionally.
  3. Stir in the butter, pecans, and vanilla then set aside to cool.
  4. Preheat oven to 250 degrees.
  5. Prepare a 12 cup Bundt pan, or two loaf pans, or a mini Bundt pan tin.
  6. In a large bowl, blend together flour, baking soda, nutmeg, cinnamon, and salt.
  7. Add raisins to flour mixture.
  8. Stir the liquid ingredients in thoroughly.
  9. Pour into prepared tins and bake, about 40 minutes for the smaller ones or up to 2 hours for the large cake, or until a thin knife inserted in center comes out mostly clean.
  10. This cake is best aged a bit, at least a few days.
  11. For the adults – I decided to try soaking and aging a half of the mini fruitcakes with blackberry brandy this year. The directions I found say to simply poke holes all over with a toothpick then brush with the alcohol and wrap. Reapply alcohol each week. We’ll see what happens.