Rich Italian Fruitcake
Rich Italian Fruitcake
3 cups dried figs or dates
1/2 cup white seedless raisins
1/3 cup dried cranberries
1/3 cup almonds, toasted and finely chopped
1/2 cup cocoa powder
2 1/2 cups soft wholegrain breadcrumbs
5 tablespoons olive oil
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
4 teaspoons honey
Oil and dry breadcrumbs for pan
4 teaspoons pine nuts
1/2 cup walnuts
Soak figs or dates overnight in hot water
The next day, bring them to a gentle boil and lower the heat, simmering gently until very soft
While the figs are cooking, soak the white raisins and dried cranberries in hot water
When softened, drain figs or dates and place in large bowl
Drain other fruit, squeeze out excess water and add
Add remaining ingredients down to and including honey
Stir well to as smooth a consistency as possible
As you stir, the figs or dates become like a paste and you will have a very thick “cake-like” batter
Rub a small springform pan or a layer cake pan with olive oil and sprinkle lightly with dry breadcrumbs, shaking out excess, like you would a flour coating
Spoon in the batter and smooth out
Cover the surface with pine nuts and walnuts or other nuts of your choice and press them lightly into the batter
Bake at 375 deg F for 30 to 45 minutes, until firm
Allow to cool on a rack for about 15 minutes
Carefully run a spatula around the edges of the pan and invert onto a cake plate
Cake is best served cold
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