I wouldn't call fruitcake a health food, but I've replaced the white flour and sugar in the original recipe with more nutritive options.
Twelfth Night Cake
1/4 lb unsalted butter, softened
1/2 cup turbinado or rapadura sugar
1 tablespoon black treacle (or molasses)
2 large eggs
2 tablespoons brandy
3/4 cup + 2 tablespoons sprouted whole wheat flour
1/2 cup Zante currants
1 cup raisins
1 cup golden raisins (sultanas)
2 tablespoons chopped walnuts
Preheat oven to 300 degrees Fahrenheit. Grease and line an 8"-round cake tin. Set aside.
Cream the butter, sugar and treacle then beat in the eggs and brandy. Mix in the flour, a bit at a time, along with the cinnamon and salt. Stir in the dried fruits and nuts. Spread batter into prepared tin and bake, in the middle of the oven, 1 hour, or until a cake tester comes out clean.
Cool in the pan on a rack 15 minutes then turn out of the pan to cool completely.
Adapted from "Twelfth Night Cake" in Julia Jones and Barbara Deer, Cattern Cakes and Lace (London: Dorling Kindersley, 1987), 30.
Print, e-mail, text, tweet, pin or like
- Where possible, everything is organic.
- I've suggested sprouted whole wheat flour so you can get all the nutrients of the wheat without the phytic acid that blocks mineral absorption, which is prominent in unsprouted whole wheat flour.
- I use a finely-ground sea salt.
- If you can't find Zante currants, just use more raisins. FYI, they're not always called "Zante," either, sometimes they're just "dried currants" or plain old "currants." The term "currant," when applied to the dried fruit, is a bastardization of raisins de Corinthe, which is the French term for them. They're actually dried grapes and not dried redcurrants or blackcurrants. Go figure!
Simple Lives Thursday
Fight Back Friday
Real Food Wednesday