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Winter Jewel Fruitcake With White Icing
Categories: Egg Free, Desserts, Dairy Free, Cakes
FRUITCAKE
3 cups bread flour or 2 cups all-purpose flour and 1 cup soy flour
1 tablespoon of baking powder
1 teaspoons of baking soda
1 teaspoon of salt
2 teaspoons of Jamaican baking spice mix or 1/2 teaspoon each of ground cinnamon, cloves, allspice and mace)
1 cup of chopped crystallized ginger
1 cup of golden raisins
2 cups of dried cranberries
2 cups of diced dried apricots
2 cups of sliced almonds
1 cup of applesauce
2 cups of vegetable oil
1 cup of barley malt or molasses
1 cup of vinegar
ICING
1 cup of confectioner's sugar
Cold water
Lemon juice
OPTIONAL GARNISH - Orange peel or almonds |
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Preheat oven to 300ºF. Grease and flour 10-cup bundt pan.
To make fruitcake: In large mixing bowl, mix flour, baking powder, soda, salt and spices until well combined. Add all fruits and nuts to flour mixture, and toss until well coated.
Blend together applesauce, oil, barley malt and vinegar. Working quickly, mix wet ingredients into dry, stirring only until mixed thoroughly. Pour batter into pan and place in center of oven.
Bake for 1 1/2 hours, or until done. Cool cake completely on rack.
Meanwhile, to make icing: Place confectioner's sugar in bowl, and whisk in enough cold water to form thick paste. Add 2 to 3 drops lemon juice. Drizzle icing over cake in swirls or an attractive pattern, add garnish if desired and serve.
This recipe yields 18 servings.
Per Serving: 450 Cal; 7g Prot; 17g Total Fat (2 Sat. Fat); 69g Carb.; 0mg Chol; 210mg Sod.; 5g Fiber; 41g Sugar.
Wine Suggestions: Not every year is a vintage year for Port, but 1997 was just such a stellar year. For over 200 years, the House of Sandeman has been making world-class Port originating in Spain and Portugal. Try a vintage Port or Sandeman's Founder's Reserve Port.
Comments: Try to find fruits dried without added sugar when making this holiday fruitcake. The cake slices more easily if made two or three days in advance. Decorate the cake as fancifully as desired.
Formatted for MC7 08-15-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Vegetarian Times, December 2002
Per Serving (excluding unknown items): 302 Calories; 17g Fat (48.8% calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 205mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 3 Fat; 0 Other Carbohydrates.
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