Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, December 13, 2006

Vegan Fruitcake

Jyoti's Tasty Tip:

Why can we not have fruitcake without liquor on Christmas? Is liquor really necessary to have a delectable fruitcake? What about if you’re taking some prescription and at the same time you want something for the kids, so you’re telling me we cannot have fruitcakes for holiday. Not in my home. Try this and it will make your holiday complete with satisfaction. It’s fudgy and nutty but not too sweet, unlike what you buy from the supermarket. Uh, uh, uh, this is the best !

 

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 12 servings

Difficulty: medium

Ingredients:

3 cups organic dried mix fruits (apples, pineapple, apricots, pear, and etc.)

1 cup organic golden raisins

1 cup organic orange juice

2 cups organic unbleached flour with germ

1 cup organic evaporated cane juice

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon powder

teaspoon nutmeg powder

teaspoon allspice powder

teaspoon cloves powder

1 teaspoon sea salt

organic canola oil

cup organic unsulpured molasses

1 tablespoon organic vanilla extract

1 cup organic pecans, toasted and chopped

1 cup organic walnuts, toasted and chopped

cup organic apricot jam

cup filtered water 

Directions:

  1. Preheat the oven to 375. Line the bottoms of two 9x5 inch loaf pans with wax or parchment paper and then spray with canola oil, coating all the sides of the pan including the wax paper.

  2. Macerate or soak dried fruits and raisins with warm orange juice for 30 minutes; and then chop. Set aside.

  3. In a big bowl, stir together the flour, sugar, baking soda, baking powder, spices, and sea salt.

  4. In a small bowl whisk oil, molasses, vanilla extract, and the soaking orange juice. Mix this oil mixture with the flour mixture; and then add chopped fruits and nuts. Combine and stir well.

  5. Spoon the mixture into two prepared pans. Shake the pan to make the mixture even and to remove the excess air at the bottom. Bake for 45 minutes or until top appears dry and golden or when the tester inserted comes out clean.

  6. While baking the fruitcake, combine apricot jam and water in a small saucepot. Bring to a boil and simmer until thickened, about 3 minutes.

  7. As soon as the fruitcake comes out from the oven, make tiny holes with a toothpick and spoon the jam mixture on top of each cake. Let it cool down for few hours before serving.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery