Natural Christmas Fruitcake

Published By on December 2nd, 2006 in Recipes & Mealtime

I must admit I have never been a fan of Christmas Fruitcake that is until I found this one, no candied cherries for me!

It is not too early to make this and put away, actually it is better with age.


1 tsp salt
2 cups whole wheat flour (I use spelt)
1/2 tsp ground cloves
1/2 tsp baking soda
1 tsp baking powder
1/2 cup packed brown sugar
1 tsp each: cinnamon, nutmeg, allspice
3/4 cup dried apricots
3/4 cup apricot juice (any nectar will do)
1 cup chopped dried apples
1 cup chopped figs
2 cups currant
2 cups pecans
1 cup peach brandy
1 cup apple juice 3 large eggs
1/3 cup vegetable oil
2 tbsp grated lemon peel
1 tsp vanilla

Brandy for soaking cakesPlace apricots and apricot juice in small saucepan. Bring to the boil, cover and turn off heat.
Let sit 5 min, drain and reserve the juice. Do the same with the figs and apples in the apple juice.
Chop apricots and combine with figs, apples, currants and nuts in a large mixing bowl.
Preheat oven to 300F.
Sift flour with spices, baking powder, soda and salt. Combine eggs, oil,
lemon peel, vanilla and sugar. Add brandy to reserved juices to make one cup, and stir into egg
mixture, and then combine with fruit and nuts. Stir in flour mixture. Pour batter into 2 greased 8×4 inch loaf pans, which have been lined with greased brown paper. Bake for 1 3/4 hours on lowest rack of oven. Let cakes cool, then remove from pans. Pour brandy on all surfaces, and wrap in brandy soaked cheesecloth and aluminum foil. Store in a cool area until ready to eat. Martha and I have made this for a few years now, it makes a great gift!!!!!