Sometimes I take my playing with food a drop further than even I myself dare, tinkering endlessly, picking my family and friends as willing victims as I subject them to constantly evolving batches, and asking them to please forget they ever tasted something if it was just way too wacky. this cake is a perfect example of getting a drop too adventurous. But here is the unanimous verdict on the last (this) try: it’s fabulous, like having a cocktail in a plate instead of in a glass. this fruit cake will not be passed around like other fruit cakes: it’s for keeps!
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- ½ cup preserved ginger, packed
- 1 large navel orange, quartered, seeded, skin included
- 1 lemon, quartered, seeded, skin included
- 1 cup oil
- ¼ cup dark rum
- 1 ½ cups sugar
- 4 eggs
- 3 cups all-purpose, whole wheat pastry, or spelt flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup pineapple juice or orange juice
- 1 ripe banana, diced small
- 1 cup golden raisins
1. Preheat oven to 350°F.
2. Finely grind the ginger in a food processor.
3. Add the citrus, and pulse until finely ground but not mushy.
4. Set the mixture aside. In the same food processor bowl, cream the oil, rum, sugar, and eggs.
5. Mix the flour with the baking soda and salt in a bowl. Add the flour mixture alternately with the juice, pulsing only until well combined.
6. Add the reserved citrus mixture, the banana and raisins, and pulse just until combined.
7. Pour the batter into a greased 10-inch tube pan.
8. Bake 1 hour or until a knife inserted in the center comes out clean.
9. Unmold and invert to cool.
Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2012. Subscribe Now.