Whole Wheat Fruit Cake
Prep
Cook
Total
Yield 1 loaf
This delicious (and healthy) cake is not your ordinary fruit cake! Using whole wheat and leftover dried fruit from our recipe above means that prep for this dessert is less time-consuming. Recipe can be used to make a cake or muffins and can be made well in-advance and frozen.
Ingredients
1/2 cup vegetable oil
1/2 cup vanilla sugar
1/2 cup dark brown sugar
1 1/2 cups re-hydrated dried fruit mixture *see Sweet & Spicy Stuffed Chicken for the recipe
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
2 eggs
a heaping 1/2 cup sour cream or whole milk yogurt (or a nondairy substitute--Tofutti sour cream or coconut milk yogurt both work!)
Instructions
Preheat oven to 350 F.
Combine in a bowl the flour, baking soda and salt.
Add eggs, oil and sour cream/yogurt, stirring to combine.
Pour fruit mixture into flour mixture, making sure to stir rapidly (with your wooden spoon) to combine.
When mixture is thoroughly combined, pour into a well-oiled (and parchment-lined) loaf pan, scatter with walnuts on top if desired and bake for 45 minutes. Alternatively, you can bake these little delicacies in a muffin tin, which is my preferred method. Muffins take substantially less time, more like 15-20 minutes.
Once the loaf is browned on top and a skewer comes out with only a few moist bits attached to its end, allow to cool for ten minutes in the pan, then use the dull side of a knife to loosen it from its baking pan and invert onto a cooling rack to continue cooling. For muffins, invert pan and tap abruptly to loosen muffins and allow them to fall out easily.
Notes
Substitute 2 mashed bananas for the fruit for a Banana Bread Loaf to enjoy throughout the year.
*The loaf can be fairly wet, so you may loose a little bit in the inversion. Don't worry--it will still taste amazing!
**Since class I have gone in and perfected this a bit. See my post on my personal food blog, DinnerDivide, for the full run-down.
Courses dessert, snack
Recipe by Vie at https://getvie.com/full-circle/