Tropical Fruit (No-Alcohol) Fruitcake

"I created this alternate to conventional fruitcake to satisfy my tastebuds, and to have a vegan cake for my workplace to sell. Makes 4 1 cup loaves"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Mix all of the butter, sweeteners, oil, juice and extracts in a large enough bowl to fold in the fruit, and add the fruit and pumpkin seeds.
  • Stir well and let sit while you sift the flour with the soda and spices, and oil your pans.
  • Line pans with parchment paper.
  • Add the flour mixture and stir enough to be sure no flour remains dry. Distribute into the pans.
  • Cook at 325°F for approximately 35 minutes, check with a toothpick at 30 minutes.
  • When the toothpick comes out just barely moist, remove the pans to a rack to cool for 15 minutes, then decant them and let cool in the paper another 15 minutes. Peel and wrap tightly and store in refrigerator or tin, if you wish to add alcohol. I would suggest light rum if you must :)This will remain moist for several days if kept refrigerated.

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RECIPE SUBMITTED BY

I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title. The illustration above is one I created for a local orchard's street sign.
 
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