For all of you that are “bah hum bug” on holiday fruit cake, don’t give up so quickly. You actually might just like this recipe. It’s one of my new Christmas favorites.
This little gem is my adaption from Elana’s “Christmas Cake” at elanaspantry.com
It’s filled with delicious dried cherries, cranberries, dates and pecans, all mixed with a sweet delicious apricot fruit spread. Then just adding a tad of almond extract, and a whole orange…peel and all and glazed with honey and slivered almonds… it’s a Christmas delight.
Not only will this recipe rid you of your “bah hum bug” of fruit cake, but it’s really fun to make. Boiling a whole orange, peel and all, and adding it to the cake, well it’s not only delicious, but ingenious and the aroma that will fill your house is delightful.
A Christmas tradition, which usually ended up in the garbage, is now a delicious Christmas treat that friends and family will love!
Christmas Fruit Cake
- 1 large orange
- 4 large eggs
- 1/2 cup agave
- 1/4 cup honey
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla
- 1 1/3 cups almond flour
- 2/3 cup brown rice flour
- 1 teaspoon baking soda
- 1 cup dried fruit sweetened cranberries
- 1/2 cup dried cherries (unsweetened or sweetened)
- 1 cup chopped toasted pecans
- 1/4 cup chopped dates
- 2 tablespoons apricot fruit spread or your favorite apricot jam
- 1 to 1/2 cup slivered almonds toasted
- Powdered sugar for dusting
- Wash the orange and boil if whole (peel and all) for about 1 ½ hours, or until soft.
- Place whole orange (peel and all) in a food processor and blend until smooth. Process in eggs, agave, honey, almond and vanilla extract. Then process in flour and baking soda until well blended.
- In medium bowl mix dried fruit and nuts and add fruit spread and mix until coated.
- Transfer orange flour mixture into a bowl and stir in dried fruit mixture.
- Line small loaf pans with parchment paper (I used 5 small loaf pans) and spoon in mixture about 2/3 full. You can also use a large loaf pan or a greased and almond flour dusted 9-inch spring form pan.
- Bake small loaf pans at 350° for 25 to 35 minutes, until lightly browned or until toothpick in center comes out clean. Bake large loaf pan or spring form pan for 45-50 minutes or until toothpick stuck in center comes out clean.
- Cool and remove from pans.
- Heat 1/4 cup honey in microwave for about 10 seconds. Lightly brush honey on top of cakes and sprinkle with slivered almonds and dust with powdered sugar.