The Most Amazing Fruit Cake!

   I decided to make fruit cake this year.  I had heard mostly bad things about it (having never tried it-or if I have, it has been too long to remember) and was determined to decide for myself.  And...it was a huge success! We couldn't get enough! :D


  So I started the day before by preparing for the next day:


Blend:


* 3 c. freshly-ground kamut, spelt or wheat flour

Mi

* 2 c. yogurt


Leave for 24 hours and it will rise beautifully when it bakes.


Combine 4 c. dried fruit (organic if possible)( I used dried cranberries, dried apples, dried apricots, raisins and dried dates) Other options would be cherries, pineapple, pears and peaches)
with 1 c. dark rum and 1 c. water (adjust as you need to)


The next day:


To the dough add:


3 eggs, lightly beaten
1 tsp. sea salt
2 tsp. baking soda
1/4-1/2 c. honey or maple syrup
1/4 c. melted butter
(opt) 2 c. any nuts you like


1. Drain fruit, reserving rum liquid.
2. Mix everything together well.
3. Pour into buttered pan.
4. Bake 400 degrees for 30 minutes.  It might need a little extra at 350 (covered with foil) for 20 more minutes.
5. When cool, brush cake with 2 tablespoon of rum/fruity mix.
6. Wrap tightly in plastic wrap and foil.

Finished!

7. Store at least 2 days before serving. For storing longer, baste cake once a week with 1 tablespoon rum and rewrap in plastic wrap and foil.  Cake will keep at room temperature for 3 weeks.


Let me know what you think!