This Whole Wheat Fruit Cake is a healthy twist to a Jamaican favourite dessert (the Fruit Cake). This option is Diabetic-friendly and awesome without losing anything in flavour.
Here’s how you can make it in the comfort of your own home!
Ingredients
- 8oz Butter
- 8oz Brown Sugar
- 8 Eggs
- 16oz Whole wheat Flour
- 6oz Bread Crumbs
- 1tsp Salt
- 2tsp Baking Powder
- 1tsp Baking Soda
- 1 Cup Raisin
- 1 Cup Prunes
- 1 Cup Currants
- 1 Cup Shredded Coconut
- 1 Cup mashes ripe Banana
- 2 Cups Red Label Wine
- 1tsp Grated Ginger
- 1tsp Cinnamon Powder
- 1tsp Nutmeg Powder
- 1tsp Mixed Spice
- 1tbsp Vanilla
- 1tsp Almond Extract
- 1tsp Rosewater
- 1tbsp Orange Rind
- 1tsp Lime Rind
- 1tbsp Lime Juice
- 4tbsp Browning
- ½ Cup Cashew Nuts
Directions
- Place raisin, prunes, currants, coconut, ripe banana, wine, spices, ginger and rum in a two quart sauce pot and bring to a boil.
- Simmer for five minutes.
- Remove from heat, chop in a blender, cool completely before using.
- Pre-heat oven 350 degrees F. Grease and line two 9” cake pans.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time. Mixing well after each addition.
- Sift flour, bread crumbs, baking powder, salt and baking soda together in a bowl.
- Fold flour mixture into creamed butter and sugar alternately with soaked fruits.
- Fold in remaining flavourings, browning, rinds, lime juice and cashew nuts.
- Pour batter into greased lined pans. Bake for 45 minutes to 1 hour at 350 degrees F.
Serve and enjoy!
