With this recipe no longer does the oft-avoided, intentionally evaded, regularly re-gifted fruitcake need to be relegated to the duty of a doorstop once the bequeathing body is out of sight. A big thank you to Naomi Pockell who submitted her “Not Your Grandmother’s Fruitcake” to our Sweet Swap Campaign, Recipe Exchange & Gift Box Giveaway. We took it to the next level of health with an assortment of Superfruits from our friends at Earth Circle Organics. We made it UBER YUM by adding some Sweetie Chai spice from Uber Herbal. The recipe is extremely forgiving; although measuring utensils were used - at some point there was definitely “a little more o’ this and a little more o’ that” going on in the kitchen. It arrived at the office break table and was consumed with enthusiasm and appreciation. The B+ feedback to recipe became exalted A+ when a pint of Coconut Bliss landed beside the cake. The luscious creaminess, and amazing texture when softened (without getting melty) are a perfect accompaniment to our SUPERFruitCake.
Put all the fruits and nuts into a bowl and sift the combined dry ingredients over them. Beat eggs until light (add 1 TB brandy if you desire) and pour over all other ingredients. Mix until all covered evenly and pour into your preferred pan. I used a coconut oil greased spring-form; if you use loaf or square you may want to line with parchment paper. Press down firmly and bake in a 300 degree oven for about 1 ½ hours. Remove and cool about 15 minutes before releasing from spring-form or removing parchment. Now – enjoy! OR, if you want to tread the traditional path: cool completely, and wrap in several layers of cheesecloth soaked in brandy. Then place in plastic bag or aluminum foil, or an airtight container, replacing soaked rags every few days for 3 weeks…and it will last until….
Thanks to our industry friends who made this recipe possible~
We’d love your feedback on any addendums or substitutions you made!