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

½ teaspoon nutmeg powder

½ teaspoon allspice powder

¼ teaspoon cloves powder

1 teaspoon sea salt

½ organic canola oil

¼ cup organic unsulpured molasses

1 tablespoon organic vanilla extract

1 cup organic pecans, toasted and chopped

1 cup organic walnuts, toasted and chopped

¼ cup organic apricot jam

¼ 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.