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!
Tropical Fruit Cake
Servings
16 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- Finely grind the ginger in a food processor.
- Add the citrus, and pulse until finely ground but not mushy.
- Set the mixture aside. In the same food processor bowl, cream the oil, rum, sugar, and eggs.
- 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.
- Add the reserved citrus mixture, the banana and raisins, and pulse just until combined.
- Pour the batter into a greased 10-inch tube pan.
- Bake 1 hour or until a knife inserted in the center comes out clean.
- Unmold and invert to cool.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2012. Subscribe Now.
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